Scale

For Coconut Shrimp:

1 lb large shrimp, peeled

1 cup shredded coconut

1 cup panko crumbs

2 eggs, beaten

Salt and pepper to taste

For Jerk Chicken Pasta:

2 chicken breasts, sliced

1 tbsp jerk seasoning

2 cups cooked bowtie pasta

1/2 cup heavy cream

1/4 cup grated Parmesan

1 tbsp olive oil

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Coat shrimp in egg, then dredge in coconut-panko mix.

Fry in hot oil until golden, about 2-3 mins each side.

Season chicken with jerk spice and sauté in olive oil.

Add cream and Parmesan to pan and simmer until thickened.

Toss pasta in sauce and top with jerk chicken slices.

Serve shrimp and pasta together with lime wedges.

`Pair with tropical lemonade or homemade Bahamarita.

You can bake the shrimp at 400°F for 12 minutes for a lighter option.

Adjust spice level by adding more or less jerk seasoning.