Deborah was recently featured in the Kamloops Daily Newspaper edition of Women In Business 2012.

Serves 4; Makes 1 ¼ Cups

1 tablespoon stemmed & finely chopped Habanero pepper (about 1 pepper)
2 tablespoons stemmed fresh thyme

1 tablespoon freshly ground allspice (not too fine)
2 tablespoons chopped fresh ginger
¾ cup finely chopped onion
1 tablespoon finely chopped garlic
1 ½ cups finely chopped scallions (using the white and the green parts)
¾ cup soy sauce
½ teaspoon freshly ground black pepper

1. Place all ingredients in food processor except soy sauce and oil.
2. After finely minced or pureed, place in mixing bowl and add soy sauce.
3. Store in glass jar or clay pot.

For Meats (chicken, beef, pork)

1. Place the meat in the marinade and let sit overnight.
2. Remove meat from the marinade and grill at a high temperature until cooked through.

For Seafood (fish, lobster, shrimp)

1. Place the fish or seafood in the marinade for one hour only.  Do not overmarinate or it will break down the fibers in the fish and seafood, resulting in a mushy consistency when cooked.
   
2. Remove from the marinade and grill at a high temperature until cooked through.

Credit: Sandals Lifestyle