| | SHRIMP |
| 16 | lg | Shrimp, peeled and deveined |
| | Juice of 1 lime |
| 2 | | Mint leaves |
| 2 | | Dill sprigs |
| 2 | | Cloves garlic, sliced |
| 3 | tb | Citrus-pepper-dill aquavit |
| | Canola oil |
| | CITRUS CHUTNEY |
| 1 | | Clove garlic, chopped |
| 1/3 | | Red pepper, finely diced |
| 1 | | Shallot, chopped |
| 1/2 | ts | Finely chopped fresh ginger |
| 4 | tb | Grapeseed oil |
| | Juice of 1/2 lime |
| 1 | | Lime, peeled and sectioned |
| 1 | | Pink grapefruit, peeled and sectioned |
| 1 | | Orange, peeled and sectioned |
| 1 | | Lemon, peeled and sectioned |
| 1 | ts | Mustard, preferably Chinese |
| 2 | ts | Sherry vinegar |
| 6 | | Sprigs dill, chopped |
| 1 | tb | Citrus-pepper-dill aquavit |
| | Tabasco Sauce, to taste |
| | RICE |
| 8 | tb | Cooked long grain rice |
| 2 | tb | Plain yogurt |
| 4 | | Basic leaves, sliced |
