Wendy Taylor is Calabar Magazine's food editor. Originally from England, she came to New York to enroll in the Food Studies master's program at NYU. She is a graduate of the California Culinary Academy and lives in Prospect Heights. She can be reached at food@calabarmag.com

Escoveitch Jumbo Shrimp
This recipe from Caribbean Cook-off winner Sharada Winston serves 12 as an appetizer portion, or can be used as a buffet dish. Sharada says it’s low carb too.

For the shrimp:
3 pounds jumbo shrimp, peeled and deveined
Salt and pepper to taste
About 1 cup vegetable oil for frying
One and a quarter cups of Walker’s Wood Escoveitch Pickle Sauce
Season shrimp with salt and pepper. Heat oil in a large skillet. When the oil is hot add the shrimp and fry until crisp. Meanwhile warm the pickle sauce.
Drain the shrimp on paper towels and pour the sauce over.
Serve with tropical fruit salad.

Tropical Fruit Salad:
The mango, pineapple and papaya are cut into quarter-inch dice. For orange sections cut peel off then cut between sections to remove pith.
Yield: About three generous cups

Half cup diced mango
Half a cup diced pineapple
Half a cup diced papaya
Half a cup fresh orange sections
Half a cup of halved green seedless grapes
Quarter cup diced red bell pepper
Quarter cup minced red onion
1 teaspoon minced jalapeno pepper, seeds removed
Quarter cup rice wine vinegar
1 tablespoon Walker’s Wood guava jam
1 tablespoon chopped cilantro
Salt and pepper to taste.

Combine ingredients, mixing gently.
The fruit salad can be made up to four hours in advance.

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