Soca songstress Nailah Blackman joins Joel in the kitchen to make this appetizing salad.


18 – 20 large shrimp, peeled and deveined

Salt and black pepper

1 tsp green seasoning

½ tsp pepper sauce, optional

2 – 3 cups cooked quinoa

½ cup dried cranberries

½ cup raisins

1 large sweet pepper, seeded and diced

1 small red onion, diced 


¼ cup red wine vinegar

1 tbsp honey or pinch of sugar

3 gloves garlic, minced

2 -3 blades shadon beni, minced

Salt and black pepper

Juice of 1 lime

½ cup olive oil


  1. Season the shrimp with salt, black pepper, green seasoning and pepper sauce if using. Let marinate for a few minutes. Heat a little oil in a large frying pan over high heat. Saute the shrimp in batches, approximately 2 minutes on each side or just until the shrimp turn opaque. Remove from pan and set aside.
  2. Make the dressing. Whisk together the vinegar, honey, garlic, shadon beni, lime juice, salt and black pepper. Whisk in the olive oil. Taste and adjust seasoning if necessary.
  3. In a large bowl, mix the cooked quinoa, peppers, onions, cranberries and raisins. Add the shrimp and mix well.
  4. Mix in ½ the dressing and then more if needed. You don’t want to overdress the salad. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.

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