Ingredients:
one red pepper
one green pepper
one yellow onion
one red onion
one bottle of KC Masterpiece Carribean Jerk marinade
large tenderloin from a dead deer.
1 lb of medium pink Gulf shrimp. (not the black tiger type..they taste like sh-t!). Cube tenderloin into 1" - 1 1/2" chunks. De-vein and peel shrimp. Wash good and put on paper towel to soak up any goo. 2 days before cooking, put the tenderloin and shrimp in seperate zip lock bags. Add marinade, tsp of miced garlic, tsp, of minced onion, 1/2 tsp. of Chipolte powder, parsley flakes about a tsp., and a pinch of sea salt. Refrigerate and come back to it 2 days later. On the day of cooking: Slice the onions and peppers into thin strips. Heat up a large skillet with virgin olive oil. Add a pinch or Parsley, pinch of Onion powder, and a pinch of red pepper. Add the veggies and simmer until peppers are soft. remove and put aside. 
Next, clean skillet add the venison, cook until pink in the middle, then add Shhrimp cook until shrimp are firm remove and toss up with veggies in a large bowl.
Mix with your favorite rice and a super cold Dos XX beer and you are on your way to a Carribean paradise minus terrorists. 
NOTE: If you do not like the dead animal. you can intoduce scallops and grilled sausage to be normal. | 
