UBS IN PERSON Cooking Class: Jerk Shrimp, Mango Pepper Relish, Coconut Rice

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Grilled Jerk Shrimp

Kay Chun

Serves 4

3 tbsp neutral oil, such as safflower or canola, plus more for greasing the grates

3 scallions, 2 chopped into 1-inch pieces and 1 thinly sliced for garnish

1 to 2 Scotch bonnet or habanero chiles, stemmed and halved (and seeds removed, for less heat, if desired)

5 garlic cloves

2 tbsp fresh thyme leaves

1 tbsp fresh lime juice, plus wedges for serving

1 tbsp low-sodium soy sauce

1 tbsp turbinado or light brown sugar

1 tsp ground allspice

1 tsp kosher salt (such as Diamond Crystal)

½ tsp ground black pepper

1 lb cleaned large, tail-on shrimp

1. Heat grill to medium-high and grease the grates with oil.

2. In a food processor, combine the 2 chopped scallions with the chiles and garlic, and pulse until finely chopped. Add the thyme, lime juice, soy sauce, sugar, allspice, salt, pepper and the 3 tablespoons of oil; pulse until a coarse paste forms. Transfer the mixture to a large bowl, add the shrimp and toss until evenly coated. Let stand for 15 minutes, tossing occasionally.

3.Working in batches, grill shrimp directly on the grill grates until nicely charred and just cooked through, about 2 minutes per side. Transfer to a serving platter, garnish with the sliced scallions and serve with lime wedges.

Mango Pepper Relish

1 tbsp canola or olive oil

1 small red onion, diced small

1 red bell pepper, diced small

1 yellow bell pepper, diced small

1 small garlic clove, minced or grated

1 jalapeno, serrano or habanero chile, minced

Pinch allspice

Kosher salt and freshly ground black pepper

1 tsp apple cider vinegar

1 lime, for zest and juice

1 firm mango, diced small

2 tbsp golden raisins, optional

Handful chopped fresh cilantro leaves

1. Place a small pot over medium heat and add a thin layer of oil. When oil is shimmering, add onion and pepper and sweat until onion is translucent and vegetables are sizzling. Add garlic chile, allspice, and season with salt and pepper. Stir in mango, a little lime zest, and raisins, if using; add apple cider vinegar and a small splash of water, scraping any brown bits that may have formed on the bottom of the pan.

2. Lower heat and simmer gently until ingredients are soft but not mushy, about 3 - 7 minutes. Remove from heat and stir in cilantro and a little squeeze of lime juice. Taste and adjust seasoning and acidity to your liking.

Coconut Lime Rice

Serves 4-6

2 cups jasmine rice

1 ¼ cups water

1 (14oz) can full fat coconut milk

1 tsp salt

1 lime, zested

1. Rinse rice with cool water until the water runs clear; drain.

2. Combine the rice, water, coconut milk or cream, salt, and lime zest in a medium pot and stir to combine. Place over medium heat and bring to a boil; immediately reducing to a very low simmer. Cover pan and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let steam, covered, about 10 minutes. Fluff with a fork before serving.