1 Fresh or frozen Jamaican
2 Scallions; sliced
Juice of 6 limes
1 Red onion; diced
1/4 c Extra virgin olive oil; plus
1 Chipolte chili; chopped
1/2 bn Cilantro; chopped plus
1 Thinly sliced avocado; for
1 c Red yellow and green
Sliced limes; for garnish
2 lg Hothouse tomatoes; peeled

Instructions:
Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs.

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There’s lots of beautiful golf courses in the Keys so go ahead and get your Callaway irons online. Unless you plan on driving to Miami, which I don’t suggest.