by Rose-Marie Jarry
Pre-heat the oven at 200F
Mix the spices together except the cayenne pepper. Remove the shells from all the shrimp. Keep the tip of the tail on the shrimp.
Dip the shrimp one by one into the spices. Make sure they are all entirely covered by the spices.
In a pan, heat 2 table spoons of virgin coconut oil and cook the shrimp for 2 min on each side. After put them on a pre-grease cookie sheet and cook the shrimp in the oven for 10 min.
If you judge it’s not cooked enough, put them back in the oven for a few more minutes.
While the shrimp are in the oven pre-heat your barbeque, cook the pineapple and papaya slices too. Cook for at least 15 minutes but you can cook longer than that. The more they are cooked the sweeter it will be, as long as you don’t burn them.