For Al's 70th birthday, I just had to cook up something that speaks to his Bahamian roots. This is something he can make for a big cookout that is so refreshing and perfect for summer grilling. It is also simple to throw together on a summer day and brings so many of my favorite Caribbean flavors together. This recipe has got jerk barbecue sauce, pineapple and coconut, and they're all going to bring his taste buds to the beach for his birthday.

Technique tip: To avoid overcooking the prawns, cook until opaque and vibrant.

Swap option: If you don't have berbere on hand, replace with your favorite chili powder.

Ingredients

Jerk barbecue sauce

• 1 tablespoon ketchup

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh cilantro

• 1 scallion, diced

• 1 teaspoon ground allspice

• 1 tablespoon brown sugar

• 1 teaspoon soy sauce

• 2 cloves garlic

• 1/2 Scotch bonnet chili

• 1 cup freshly squeezed lime juice

• 1 teaspoon diced ginger

• 1 teaspoon maple syrup

• salt and freshly ground black pepper, to taste

Grilled prawns

• 2 tablespoon jerk barbecue sauce, divided (recipe above)

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 1 teaspoon olive oil

• salt, to taste

• 1 teaspoon berbere spice

• 3 head-on prawns, deveined and tail-on

• 1/2 lime

Coconut sauce

• 1 tablespoon coconut milk

• 2 teaspoons mayonnaise

• 1/2 clove garlic

• 1/2 serrano pepper

• 1 teaspoon freshly squeezed lime juice

• 1 teaspoon chopped cilantro

• 1 teaspoon fish sauce

• salt, to taste

To serve

• fresh herbs, lime wedges, toasted coconut flakes

Preparation

For the jerk barbecue sauce:

1. Place all ingredients in a food processor and blend until smooth.

2. Next, place the mixture in a small saucepot. Simmer on low to medium heat for 8 to 10 minutes, stirring occasionally.

3. Remove from heat and set aside to let the sauce cool completely.

For the grilled prawns:

1. In a small mixing bowl, place 1 tablespoon of the barbecue sauce, minced garlic, minced ginger and olive oil in the bowl. Mix all ingredients together and season with salt and berbere. Add the prawns to the mixture, toss to coat and let marinate for 15 minutes.

2. Preheat a grill pan over medium heat. Place marinated prawns on the grill pan and cook for 2 to 3 minutes on each side, or until preferred doneness.

3. Remove prawns from the grill, dress the prawn with a fresh squeeze of lime and the remaining tablespoon of barbecue sauce. Next, place the grilled prawns on a sheet tray.

For the pineapple slaw:

Place all the ingredients in a mixing bowl and gently fold everything together until evenly combined. Place the mixture in an airtight container and store in the refrigerator until ready to use.

For the coconut sauce:

Place all the ingredients in a food processor and blend until smooth. Place the sauce in an airtight container and store in the refrigerator until ready to use.

To serve:

On a serving plate, place the coconut sauce in the center of the plate. Next, place the grilled prawns on top of the sauce. Top the prawns with the pineapple salad. Garnish with fresh herbs, lime and toasted coconut flakes.