1 pineapple cut in half lengthwise, scoop out the pineapple flesh.  Chop up the pineapple, dump the pineapple flesh, about into a bowl. Add the juice of 2 limes and the zest of 1 lime, 1/4 cup red onions, chopped, 1/4 cup red and yellow bell pepper, chopped, 1/4 cup fresh cilantro chopped, 2 teaspoons jalapeno pepper, finely chopped, and 1/2 tablespoon garlic oil. Toss and taste, add salt if needed, refrigerate until you are ready to assemble the boat.


1 cup coconut water, 1/2 cup white long-grain rice, 1 tablespoon butter, melted, 1/8 teaspoon sea salt. Get out a saucepan, add the water, bring the water to a boil, then add the rice and salt.  Reduce the heat to a simmer, put a  lid on the pan and cook for 15-17 minutes or until the rice is tender and the water is absorbed.  Remove the saucepan from the heat and set aside, DO NOT REMOVE THE LID, for at 5-7 minutes. Add the butter and fluff the rice with a fork.


1 tablespoon garlic oil, 1/2 tablespoon extra virgin oil, 2 tablespoons garlic, minced, 1/2 pound medium shrimp, devein and peel, 1/2 tablespoon fresh lemon juice, 3 tablespoons fish stock, 1 teaspoon fresh basil, chopped, 1 teaspoon flat-leaf parsley, chopped, 1 tablespoon Cajun seasoning salt.  Get out a heavy skillet, add the oils to the skillet to a medium-high 375 degrees.  Add the garlic, cook, until the garlic starts to soften and turns a light brown.  Add the shrimp, cook for about 2 minutes, reduce the heat to a simmer, add the remaining ingredient, continue to cook, until the shrimp are fully cooked for another 3-5 minutes the shrimp will start to curl and turn orange when done.

It’s time to assemble the boat, follow the picture for directions you’re done.

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