Kindred Spirits- the journey

Here is her story.

"My name is Rachel. I live in St. Thomas. That's in the Virgin Islands. It's so beautiful here! I have a daughter and she's grown and lives in Florida with her husband and my beautiful granddaughter. My granddaughter sends pictures to me all the time that she has drawn in school. I have them everywhere! They are coming to visit me on spring break and I am so excited. My husband passed away a year ago and it's been lonely. But I have good friends and I work at a beautiful resort here on the island.

When my granddaughter comes, I will take her to Magens Bay because the water sits perfectly still and I don't have to worry that she will get caught in a wave. I guess I worry too much but she is so special to me.

I will make her some traditional West Indian meals too! Her favorite last time she came was Coconut Ginger Shrimp with Mango Citrus Sauce. (I didn't think she would eat it but she did and she loved it!)

Someday maybe I will move to be closer to them, but I love my Island life."

.

Coconut Ginger Shrimp with Mago Citrus Sauce

Start by preparing the Salsa:

• 1 green onion, chopped
• 2 Tbsp red bell pepper, diced
• 1/2 lime, diced
• 1/2 orange, diced
• 1/4 tsp scotch bonnet pepper (there's that ingredient we love so much!), finely minced (or may substitute jalapeno)
• 1/2 cup ripe mango, peeled and diced
• 2 Tbsp parsley, chopped
• 1 tsp sugar
• Salt to taste

Combine all the ingredients. Check for salt and hot pepper -- you might want more a lot more. You can get this part of the recipe out of the way up to 4 hours before the main event.

Combine the following ingredients in a bowl and set aside:

• 1 large garlic clove, minced
• 2 Tbsp fresh ginger, peeled and finely grated
• 1 Tbsp fresh lemon grass, finely minced
• 1 tsp lemon juice
• 3 Tbsp canned, unsweetened coconut milk
• 1/4 cup shredded coconut, finely chopped
• White pepper to taste

Prepare your shrimp:

1. Peel, devide and remove the tails of 24 LARGE SHRIMP.
2. Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way.
3. Add reserved coconut mixture, stir to combine.
4. Cook about 2-3 minutes.
5. Serve with Mango-Citrus Salsa.

Stamp info:

These stamps will be available at 1 minute past midnight CST from GinaK Designs.

These stamps are sold as single stamps, deeply etched rubber on cling vinyl, ready to be trimmed and used with acrylic blocks. The words are in a set that can be used with all of the Kindred spirits and many other stamps you already have. It is sold separately and comes in a tin.

To continue the journey, click here <---------click!