Caribbean Blaze Shrimp

• 3 pounds small (25 to 30/ per pound) uncooked shrimp
• 1 medium onion
• 1 medium green pepper
• 1 medium red pepper
• 8 to 10 cloves fresh garlic
• 4 ounce (1 stick) butter
• 2 ounces coconut butter
• 1/2 teaspoon oregano
• 1 tablespoon salt
• 1/4 teaspoon ground cumin
• 1 ounce hot red pepper sauce
• 21 ounces tomato puree
• 1/2 cup Sherry
• Serving suggestion: 5 to 6 cups cooked white rice

1. Peel and devein the shrimp (use deveiner).
2. Finely chop the onion.
3. Core and slice green and red peppers into 1/4-inch strips.
4. Peel and mince garlic cloves.
5. Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter.
6. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce.
7. Cook at low heat for approximately 2 minutes, stirring occasionally.
8. Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally.
9. Add the tomato puree and Sherry.
10. Cook at medium heat uncovered for 10 minutes.
11. Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape.
12. Arrange shrimp around the rice.
13. Peel and slice kiwi into half moon shapes and use as a garnish.
14. Voila!
15. Turn the music on and enjoy a relaxing Caribbean feast!

shrimp, onion, green pepper, red pepper, garlic, butter, coconut butter, oregano, salt, ground cumin, hot red pepper sauce, tomato puree, sherry, suggestion

Taken from www.foodnetwork.com/recipes/caribbean-blaze-shrimp-recipe.html (may not work)