Jumbo Shrimp

2 pounds jumbo shrimp, preferably Mexican U-10 size
1/3 cup pink Grapefruit Juice
1 tsp. finely chopped thyme leaves
½ tsp. cumin
½ tsp. green curry
1 tsp. finely chopped mint leaves
¼ cup walnut oil
** sea salt and freshly ground black pepper

Butterfly cut shrimp lengthwise. In small bowl mix grapefruit juice, thyme, cumin, curry, mint, walnut oil, salt and pepper. Place shrimp in square baking dish. Pour marinade over top. Let stand 15 minutes. Strain marinade. Set aside.

Japanese Eggplant

6 small Japanese eggplant
¼ cup seasoned rice vinegar
2 Tbsp. brown sugar
½ cup olive oil
pinch cayenne pepper
** sea salt

Combine rice vinegar, brown sugar, olive oil, cayenne pepper, and sea salt in mixing bowl. Cut Japanese eggplant in half lengthwise. Marinate with above mixture 20 minutes. Place eggplant on hot grill, flesh side down. Grill 5 minutes. Turn over. Grill 10 minutes or until tender, basting frequently with marinade.

Mango Avocado Relish

2 avocados, peeled, seeded and diced
1 mango, peeled, seeded and julienned
½ cup julienned jicama
1 tsp. finely chopped cilantro leaves
1 lemon, juiced
2 Tbsp. Cuervo Gold Tequila
dash Tabasco
** sea salt and freshly ground black pepper

In large bowl gently mix avocado, mango, jicama and cilantro with wooden spatula. Incorporate lemon juice and Tequila. Season to taste with sea salt and freshly ground black pepper. Set aside.

Assembly

6 sprigs mint
6 sprigs thyme

Place shrimp on barbecue, flesh side down, over hot coals. Cook 2 minutes. Turn over. Cook until opaque. Be careful to not overcook. Overlap two eggplant halves in center of large serving plate. Spoon avocado mango relish in center. Arrange three shrimp around relish. Drizzle reserved marinade around shrimp. Garnish with mint and thyme sprigs