Complexity: Medium


  • 1 lb mixed provisions , {eg sweet potatoes, dasheen.yam},
  • parboiled, peeled and cut into chunks
  • Olive oil
  • Salt and black pepper
  • 1 – 2 lbs large shrimp, peeled and deveined
  • 1 tsp chili powder
  • ½ tsp smoked paprika or regular paprika
  • ½ tsp cayenne pepper
  • Salt and pepper (or ½ tsp Perfect Peppers Fire Salt)
  • Juice of ½ lime
  • 4 tbsp mayonnaise
  • ½ small onion, minced
  • Few dashes Worcestershire sauce
  • 1½ tbsp. mustard
  • 1 tbsp minced fresh green seasoning
  • Pinch of salt and pepper
  • Juice of small lime, optional
  • ½ tsp pepper sauce, optional
  • 1 large sweet pepper, seeded and diced
  • 1 can whole kernel corn, drained
  • Cooking spray


  1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with cooking spray. Place the provisions on the baking sheet and drizzle with a little olive oil. Sprinkle with a little salt and pepper and mix well. Spread in an even layer and roast in the oven for 20 – 25 minutes or until the provisions are cooked through. Remove and let cool.

  2. Season the shrimp with the chili powder, paprika, pepper, a pinch of salt and pepper and lime juice. Let marinate for 10 – 15 minutes. Cook the shrimp on a high heat for 2 – 3 minutes in a little oil, just until cooked. Remove from heat and set aside.

  3. Mix together the ingredients for the dressing, excluding the corn and sweet pepper. Taste and adjust seasoning if necessary.

  4. Add the corn, sweet pepper and shrimp into the dressing. Mix well.

  5. Add the roasted provisions and mix, ensuring that all the provisions are well incorporated into the shrimp mixture. Taste and adjust seasoning if necessary.

  6. Refrigerate until ready to serve.