Instructions

Vegetables:

1. In large saucepan, render hot with olive oil
2. Julienne Peppers and onion
3. Add onions and peppers and sauté
4. Finely chop jalapeno and add with garlic
5. Chop zucchini and yellow squash into disks, and add to saucepan.
6. Season with salt and pepper to taste
7. Take grilled corn on the cob, and cut corn kernels off, add to saucepan
8. Cut stem from okra, and slice into thin disks. Add to saucepan and saute with other vegetables

Shrimp:

1. Render saucepan hot with olive oil
2. Add Yams to hot pan and sauté, adding salt and pepper
3. Once yams are cooked, add to vegetable pan
4. Add shrimp to empty saucepan, adding extra olive oil as the shrimp cook
5. Once shrimp are cooked, remove from pan and set aside
6. Add white wine to hot saucepan to deglaze, and allow to cook down
7. Add 5 Tbsp. butter to saucepan, and stir rapidly while melting to emulsify
8. Add passion fruit puree

Orzo:

1. Add Orzo to medium sized pot, with boiling water
2. Once Orzo is cooked, drain
3. Add coconut milk to Orzo

To Serve:

1. On large serving plate, spoon Orzo into center of plate
2. Place vegetables onto side of Orzo
3. Arrange shrimp off sides of vegetables
4. Spoon sauce over shrimp and onto plate
5. Garnish with whole cashews, and fresh mango and papaya
6. Top it off with some fresh Cilantro leaves and a squeeze of fresh lime juice