1.     Mix the chopped onions, courgettes, cherry tomatoes and black olives together.

2.     Crumble over the feta and add the basil.

3.     Drizzle with olive oil and season with salt and pepper.

4.     Divide mixture between the pepper halves and wrap each in tin foil.

5.     Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.

To make dip:

1. In a food processor with knife blade attached, mince 2 cloves of garlic.

2. Add 3 very ripe mangoes, 1 tablespoon of grated lime zest, 1/4 of fresh limejuice, 1/4 cup of cider vinegar, 1 tablespoon of Tabasco sauce, 1 tablespoon of kosher salt, and 1/2 tablespoon of freshly ground white pepper.

3. Process until very smooth.

4. Add 3/4 cup coarsely chopped mint and pulse once or twice, just to combine.

5. Pour into a bowl and refrigerate until serving.




To make shrimp:

1. Line 2 cookie sheets with waxed paper or plastic wrap.

2. In a large bowl, whisk 1 1/2 cups of white rice flour, 1 1/2 cups of all-purpose flour, and 4 teaspoons of kosher salt.

3. Add 2 1/2 cups of club soda and whisk until smooth.

4. Mixture should have consistency of pancake batter (add more club soda if necessary). 

5. Spread 4 cups of shredded unsweetened coconut on a plate.

6. Pat shrimp dry with paper towel, add to batter and toss to coat.

7. Remove shrimp from batter one at a time, dredge them in the coconut.

8. Place on prepared cookie sheets.

9. Cover with plastic wrap and refrigerate while the oil heats.

10. Pour canola oil into an 8-quart heavy-bottom pot.

11. Heat over medium-low heat until temperature reaches 350 degrees on a deep-fat thermometer.

12. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through (1 1/2 to 2 minutes).

13. With a slotted spoon, remove to paper towels, skimming the coconut from oil between batches. Serve hot with dip.