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1
For the Marinated Shrimp: Whisk together the lemon juice, oil, water, warm pepper sauce, cayenne, black pepper and rosemary in a bowl.
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2
Add in the shrimp and toss to coat well.
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3
Cover the bowl with plastic wrap and marinate the shrimp in the refrigerator up to 2 hrs.
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4
For the Pineapple Pico de Gallo: Combine the pineapple, cilantro, red onion, jalapenos, lime juice, salt, white pepper, red pepper flakes and cumin.
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5
Mix well to combine.
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6
Set aside at room temperature or possibly in the refrigerator.
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7
For Assembly: Place the rice in a colander and rinse it under cool running water till the water runs clear.
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8
Place the rice in a saucepan or possibly rice cooker; add in the water and salt; stir and cover.
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9
Bring the rice to a boil (alternatively, follow the rice cooker instructions, if using).
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10
Reduce the heat to a very slow simmer and cook the rice till tender, about 12 min.
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11
Let cold.
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12
Heat the grill.
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13
Lay out each banana leaf square on a flat work surface and brush each lightly with the extra virgin olive oil.
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14
Divide the rice proportionately among the leaves.
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15
Working with one leaf, mold the rice into a rectangular shape.
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16
Fold the two opposite sides of the leaf over, and then fold the other two sides to create a tight envelope package.
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17
Repeat for the remaining tamales.
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18
Fill the bottom of a steamer or possibly saucepan fitted with a strainer or possibly vegetable basket with 2 to 3 inches of water.
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19
Bring the water to a boil and place the tamales in the steamer.
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20
Cover tightly with a lid or possibly foil (it is important which no steam escapes while cooking).
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21
Steam the tamales for about 6 min over lightly boiling water, adding more water as needed.
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22
Remove the tamales from the steamer and set aside; don't unwrap.
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23
Remove the shrimp from the marinade and grill them till they're hard yet still juicy, about 3 min; don't overcook.
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24
Transfer the tamales to serving plates.
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25
Unwrap one side of each of the tamales to expose the rice and place the shrimp over the rice.
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26
Place the Pico de Gallo on top of the shrimp.
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27
This recipe yields 6 servings.
