Black Wednesday

Budget cuts for fiscal year 2011 hit the island hard; a 20% reduction from the 2010 budget. Unfortunately, this also means a reduction in force - layoffs. Some have already received the bad news; unfilled vacancies were also cut as well. Some who were affected have taken it hard, others somewhat expected it. It affected many long-time Kwajers and Roi Rats.

Luckily, my department escaped the chopping block; no positions were cut. Those individuals who were cut will probably leave the island within 2-4 weeks, depending on the outprocessing workload. I wouldn't be surprised if 'pink slip' parties are starting up by this weekend, if not sooner.

September 1 was also the day that Kwaj Five-O was to begin strictly enforcing the new bicycle tag rule - bikes and trailers that do not have the new blue and white sticker or still have the old yellow sticker will get their bikes impounded and the owners fined. Needless to say an incorrect statement was taken as gospel by some residents courtesy of the Kwaj coconut telegraph and complaints abounded when it was reported that KPD was going into people's backyards in the family quarters area and seizing unregistered bikes. (It wasn't the case.)

This past Sunday I helped organize a party for some of the Kwajalein Schools teachers who got laid off. (They were one of the first ones to go, but the notice came too late for many to try and find a teaching job back on the mainland since the school year has now started.) Bought some shrimp, steaks, burgers, bratwurst and hot dogs and cooked it on the grill at Vets' Hall. All enjoyed the food and entertainment, with one of the island residents bringing in his karaoke equipment.

Since making that first batch of shrimp for Sunday’s party at Vets’ Hall everyone’s been asking me for the recipe for the shrimp I cooked up. It was a last-minute addition to the grill menu, and I wasn’t sure how it would turn out, but everyone seems to have enjoyed it so here’s the recipe. Best thing about this recipe is it’s pretty flexible, and you can adjust it to suit your needs (or whatever’s available at Surfway). Like any new recipe, it still needs tweaking. (Don’t ask me about portion sizes, calorie counts and nutrition values… trust me, they’re onolicious!)

INGREDIENTS
2 packages uncooked shell on jumbo shrimp (21-25 per pound), deveined. (Alternate: use large (31-35 per pound) or medium-large (36-40 per pound) shrimp)

2 packages Jack Daniel’s Honey Teriyaki marinade in a bag. (Alternate: Kikkoman Teriyaki Marinade and Sauce)
PREPARATION
Thaw shrimp if frozen, but not all the way through. If shrimp shell still has legs, remove them, but keep the shell and tail on. If using large or medium-large shrimp, you may wish to skewer them with bamboo skewers.

Drop shrimp into marinade bag and seal. Knead the bag to make sure shrimp is coated. If you use the alternate method, place shrimp in a shallow pan with marinade, making sure they are well coated. Cover and marinate in refrigerator at least two hours. If you choose the skewer method, place skewers in pan. Recommend wetting the skewers first so they don’t burn on the grill.

Get the grill good and hot, then place shrimp on the grill, turning them as needed until fully cooked. Chow time!