*Hawaiian Garlic Shrimp , Jasmine Rice and Blackberry Chiller*

                                                                       *    Hawaiian Garlic Shrimp *

• 4 cloves of minced garlic
  
• 1 pound of Jumbo sized cooked shrimp
• 1/2 cup of Gluten Free and wheat free flour
• 1 cup of White wine
• 1/2 cup of diced green scallions
• 4 tablespoons of paprika
• the juice of 1/2 lemon (fresh or store bought)
• 3 cups of Jasmine rice
• 1/2 stick of butter
• salt and pepper  (if desired)
• 1 small ghost pepper pureed

Add butter to a medium sauce pan. Cook until clarified (clear) then stir in the garlic . Combine Flour and paprika in a bowl, dredge (dip) the shrimp one by one into the Gluten free flour and paprika mixture. Make to evenly coat them on both sides. Slowly add the jumbo shrimp into the clarified butter. Cook them for no more than three minutes or until desired tenderness.  Once the shrimp have a golden brown crust , incorporate the white wine and 1/2 of the green scallions . Allow this to cook for at least 10minutes to ensure the all the alcohol has been cooked off. Pour in the lemon juice.

In a medium to large pot combine 4 -5 cups of water, bring to a boil and then add jasmine rice. Place lid on rice and let simmer undisturbed for 20-25 minutes. Once done fluff with a fork. Plate the rice first then add our delicious Hawaiian Garlic Shrimp on top , garnish with the remaining green scallions. and Enjoy*

                                                             *Blackberry Chiller*
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• Blender
• 2 cups of ice
• 2 cups of fresh blackberries
• 1/2 cup of cream of coconut

Combine all of the ingredients in the blender.  Pour into some fancy cocktail glasses and Have yourself a  tantalizing and refreshing treat.