Name: Citrus Crusted Shrimp with Ginger Starfruit and Rum
Ingredients: 12 Large shrimp; 2 Lemons; zested and juiced; 2 Lime; zested and juiced; 1 Jalapeno pepper; diced; 1 tb White peppercorns; crushed; 1 tb Coarse salt; 2 tb Brown sugar; 1 tb Olive oil; 1 ts Sliced ginger root; 2 Starfruit; sliced crosswise; 2 oz Rum

Propitiation addresses the wrath of God. It is the work of Christ saving us from God’s wrath by absorbing it in His own person as our substitute. Expiation, which basically means “removal,” accompanies propitiation and speaks of the work of Christ in removing or putting away our sin. Such is the symbolism of the two goats used on the Day of Atonement. The first goat represented Christ’s work of propitiation as it was killed and its blood sprinkled on the mercy seat. The second goat represented Christ’s work of expiation in removing or blotting out the sins that were against us. The object of propitiation is the wrath of God. The object of expiation is the sin, which must be removed from His presence.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits		Fish, New america, Healthy and	4	Servings

INGREDIENTS

12		Large shrimp
2		Lemons; zested and juiced
2		Lime; zested and juiced
1		Jalapeno pepper; diced
1	tb	White peppercorns; crushed
1	tb	Coarse salt
2	tb	Brown sugar
1	tb	Olive oil
1	ts	Sliced ginger root
2		Starfruit; sliced crosswise
2	oz	Rum

INSTRUCTIONS

Recipe by: Allen Susser of Chef Allen's, Aventura, FL Preparation Time:
1:00 STEP ONE: The zest is the colored part of the lemon and lime rind. Use
a vegetable peeler to remove it, then chop it finely.
STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp
open like a book and lie almost flat. Don't cut them in half.
STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns
and set aside.
STEP FOUR: Combine lemon and lime juice with brown sugar in a small
saucepan and simme until 3 tablespoons are left. Add the salt and zest
mixture. Cook for one more minute and remove from heat. Moisten with 1
tablespoon olive oil and l cool.
STEP FIVE: Press the mixture onto both sides of the butterflied shrimp,
then sear in olive oil. Cook for one minute, then add the starfruit and
ginger. Add the rum, swirl it around in the pan for a few seconds, and
serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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