Jerk Shrimp Sandwich


For this post, Aurora and I set about constructing our perfect summer sandwich. We wanted to create a recipe from scratch and really think about each ingredient. We wanted bright colors, refreshing flavors and complimentary textures. We took inspiration from the unforgettable Jerk Chicken Fajitas I had 12 years ago in Jamaica as well as the Louisiana Po’Boy. The result was everything we hoped for and more. Marinating the shrimp in Baron’s International Jerk Sauce gave us the heat we wanted. Spreading the brioche bun with Victoria Amory’s Classic Lemon Mayonnaise gave us just the right amount of tang. The mango and red pepper relish along with some arugula filled in the missing sweetness and extra bite. We hope you’ll make them for your next picnic and enjoy them us much as we did.


Jerk Shrimp Sandwich

Serves 2


1 lb. large shrimp, peeled and deveined

1 cup Jerk Sauce

2 brioche style buns

Classic Lemon Mayonnaise to taste

1/4 cup arugula


Mango Relish:

1 cup finely diced mango

1/2 cup finely diced red pepper

2 tablespoons minced red onion

1 tablespoon olive oil

1 lime, juiced

Sea salt to taste



1. In a large bowl, cover shrimp with jerk marinade, toss and cover the bowl with plastic wrap. Allow to marinate for at least 1 hour in the refrigerator or overnight.

2. In a medium bowl, combine ingredients for the relish and mix thoroughly. Season to taste with sea salt.

3. Heat your griddle or grill pan on high.

4. Dress buns with mayonnaise and top bottom buns with arugula.

5. Grill the shrimp on a grill pan till just pink about 1-2 minutes per side. Repeat until all the shrimp are cooked.

6. Divide your shrimp between the two buns and top with mango relish. Eat while shrimp is still warm. Enjoy.

Grapefruit Daiquiri


My cocktail mixing skills are pretty limited to gin and tonic in the winter and aperol spritz in the summer. Thanks to producers like Cocktail Crate and Cecil & Merl, I’ve been expanding my repertoire without having to learn any mixology. With fresh citrus flavors and a hint of jasmine tea, this grapefruit daiquiri mix makes it easy to create a perfectly refreshing cocktail. Start your summer weekend right. Enjoy!


Grapefruit Daiquiri

Makes 1 drink


2 cups crushed ice

2 oz light rum

2 oz Grapefruit Daiquiri

Fresh grapefruit slices and lime for garnish



1. Pre-chill your cockail glass in the freezer as you lay out your ingredients.

2. In a shaker combine ice, rum and Grapefruit Daiquiri mixer. Shake well and then strain into a cool cocktail glass.

3. Garnish with grapefruit and lime and enjoy!

Lobster Mac and Cheese


This is one of those recipes that you can’t believe actually works until you try it. The ratio of cheese to pasta (2:1) had me very wary. No pre-boiling of the pasta? No roux? Surely these were typos. Having been assured by my friend Leigh that it was the best mac and cheese she’d ever eaten, I had to give it a try. Absolute genius! And incredibly easy to boot. I added the lobster to make an already decadent dish extra special. After years of trying different recipes, I’ve found the ultimate and am a convert for life.


Lobster Mac and Cheese

Adapted from The New York Times

Serves 6 to 8


1 tablespoon butter

1 cup cottage cheese (not low fat)

2 cups whole milk

1 teaspoon dry mustard

Pinch cayenne

Freshly grated nutmeg

1/2 teaspoon salt

Freshly ground black pepper

1 pound sharp cheddar, grated

1/2 pound dry macaroni

2 (8oz) raw lobster tails, meat removed from shell and chopped

3 tablespoons of chopped chives



1. Heat oven to 375°F and butter a 9″ square baking dish.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper until very smooth.

3. Reserve 1/2 cup of grated cheese for topping. In a large bowl, combine remaining cheese with milk mixture and dry pasta.

4. Pour into buttered baking dish and cover tightly with foil. Bake for 30 minutes in the upper third of the oven.

5. Remove foil, mix in the lobster so that it’s below the surface of the dish and sprinkle reserved cheese. Bake uncovered for a further 30 minutes until browned.

6. Let it rest for 10 minutes, then sprinkle with chives and serve.