Instructions: To make the shrimp, in a blender, puree the olive oil, cilantro leaves, salt and pepper, limes and Tabasco brand Green Pepper Sauce. Place the shrimp in a stainless steel bowl and pour the mixture over them. Cover and allow to marinate at least two hours. Remove shrimp and discard marinade. Skewer 2 shrimp on each piece of sugar cane.

To make the shrimp stock, in a stock pot on high heat, saute the shrimp shells in the olive oil until red and crackling. Add the red onion, carrot, celery and garlic and saute for 3 minutes. Add tomato paste and stir constantly until browned slightly. Deglaze with the beer and allow to reduce to almost dry. Add water and allow stock to come to a boil. Reduce heat to simmer and add black peppercorns and bay leaf. Simmer for 1/2 hour and strain through fine strainer.

To make Red Bean Habanero sauce, bring shrimp stock and beans to boil together in medium sauce pan. Reduce heat to simmer and allow beans to cook until very soft, at least one hour. Remove from heat and puree beans and stock together in stock pot with hand blender. With remaining shrimp stock, adjust consistency of sauce to just slightly thicker than a pureed soup. Add achiote paste, molasses, cumin, salt and pepper, and Tabasco brand Habanero Pepper Sauce. Strain through medium strainer. Hold sauce hot for final presentation.

Grill shrimp skewers on hot grill, preferably wood-burning. Pack 1/2 cup rice in ring mold and top with some of sauteed spinach. Spoon some of red bean sauce around rice, place shrimp, still on skewers, across top of spinach. Push ends of the fried plantains into rice and garnish plate with mango and cilantro leaves.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.