| 24 | lg | Shrimp; peeled, tail on |
| 1 | | Pineapple; peeled, cut in 1/2-inch slices |
| 4 | | Ears corn; remove husk, cut in half |
| 1 | lb | Yams; peeled, cut in 1/2-inch slices, steamed 7-8 minutes |
| 2 | | Red bell peppers; quartered, de-seeded |
| 2 | tb | Fresh lime juice |
| 2 | tb | Minced cilantro |
| 2 | c | Jasmine rice; cooked |
| | MARINADE |
| 1/2 | c | Orange juice |
| 3 | | Green onions; sliced |
| 1 | c | White onion; 1/4-inch dice |
| 1 | | Jalapeno; seeded |
| 1/4 | c | Tamari |
| 3/4 | c | White vinegar |
| 1 1/2 | ts | Cayenne pepper |
| 1/4 | c | Extra-Virgin Olive Oil |
| 2 | sm | Cloves Garlic |
| 3/4 | ts | Cinnamon |
| 1 | ts | Allspice |
| 3/4 | ts | Ground sage |
| 1 | tb | Dry thyme |
| 2 | tb | Brown sugar |
