Recipes: A Taste of Paradise
Anya Hoffman
Barbecued Shrimp with Pineapple Chutney
Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.
Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.
This spicy coconut ceviche from Montego Bay looks beautiful served on a piece of fresh coconut or in a martini glass.
A flavor-packed barbecue sauce and grilled pineapple chutney bring heat and sweetness to this shrimp dish, which can easily be prepared on a grill pan or in the broiler.
JBF Award winner George Mavrothalassitis of Chef Mavro in Honolulu gave us the recipe for this impressive, island-inflected dessert.
Anya Hoffman is a freelance writer and contributing editor at the James Beard Foundation. Find her on Twitter.