TOM WILLIAMS

Scott, left, Jerry, Mike, Judy, Nancy, and Thomas at The Paradise Shrimp Company.

TOM WILLIAMS

Bacon wrapped jumbo shrimp with a spicy barbecue dipping sauce.

TOM WILLIAMS

Customers at the Paradise Shrimp Company counter.

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Quite often, the sense of smell will trigger a special memory and moment from the past. On other occasions, the combination of scent and sight will deliver that nostalgic nuance, but when the sense of taste is added to the recipe, the journey is complete. When three of the five senses are stimulated together, a culinary adventure can always be conjured and rekindled.

After being bewitched into the idea of traveling to old Mexico, several of my fellow diving students and I descended via Mexican Airways onto the quaint little island of Cozumel. We were all from Marco Island and had taken a ten-day holiday to become certified in scuba diving.

Cozumel is world renowned for crystal clear turquoise water and virtual limitless underwater visibility. The diving conditions were as good as promised, but the local color of the Yucatan peninsula, the friendly people, and the incredible food, has left lasting memories and a recipe that must be shared.

Anyone that believes that Marco Island and south Florida are unbearably hot in summer, should definitely take a little trip down to Cancun or the nearby island of Cozumel.

When our group of diving students arrived in mid June, the Mexican summer was well underway. Upon stepping out of the airplane the south of the border sun was beating down with such an intensity, the imagination was compelled to consider: How can these people stand this? And, how can the asphalt of the runway not be melting?

After realizing, the only way to avoid a heatstroke was by climbing into a waiting cab, I realized for better or worse, our ten-day Mexican adventure had began.

With Madonna singing “La Isla Bonita,” on the scratchy taxi stereo, Carlos our friend and Spanish interpreter directed our driver to the Colonial Inn where our group of diving students were to be based for the duration.

The Colonial was a perfect example of terracotta tile taken to the extreme. There were saltillo terracotta tiles for the flooring of the alfresco reception, and smaller tiles rising diagonally along a balustrade of antiqued stucco. The glazed and polished red tile theme followed a winding staircase upward to series of courtyard-style balcony rooms, and with purplish blossoms of bougainvillea draping from the balconies, and the burnished and glossy rustic red tiles, the overall effect simply whispered; yes indeed, this is Old Mexico ... and welcome.

After a quick peak in the rooms, our island host and tour guide explained, “We’re not going to be here very much. We’re going to be really busy.” He then suggested, “How about some really cold beer and something special to eat?”

After a quick walk, the would be Marco divers entered an old dilapidated building, climbed some very worn and dark wooden steps and emerged onto an open-air rooftop of a three-story building. There were stacks of stereo speakers against a back wall and Jimi Hendrix’s “Hey Joe,” was welcoming everyone that climbed up from the darkened staircase. The entire rooftop was covered in a billowing tent, and below the canvas and above a gallery railing, the Caribbean Sea stretched out to the horizon. The sea breeze was fresh and salty, the sounds of classic rock offered nostalgic comfort, and when the original Carlos and Charlie’s specialty of bacon wrapped jumbo shrimp with a spicy barbecue dipping sauce came out, I don’t think anyone present could have ever hoped for a more tantalizing and tasty treat to accompany ice cold Coronas in the bottle. Old Mexico is like that. Just when things start to seem a bit dodgy, watch out something wonderful is probably ready to happen.

The taste of peppery grilled bacon covering succulent fresh shrimp is a flavor not to be forgotten but when there is a side of spicy BBQ dipping sauce to add to the recipe something wonderful will happen!

For a truly special appetizer or entrée, or if the mood to rekindle a special culinary event strikes home, visit The Paradise Shrimp Company at 721 Bald Eagle Drive in the Pelican Plaza.

Within minutes of entering The Paradise Shrimp Company where daily fresh seafood is only part of the marketing experience, Seafood cooking questions can be answered, recipes suggested, and special experiences reproduced.

After only mentioning the idea of grilled bacon-wrapped shrimp, Scott at Paradise Shrimp, seafood and gourmet market was ready with suggestions.

“We have a special smoked apple-wood bacon that is perfect for shrimp, and with the Jumbo pink gulf shrimp straight off the boats in Fort Myers Beach, bacon wrapped shrimp couldn’t be better.”

Scott was right. He also brought to my attention that Paradise shrimp not only has everything from fresh local fish, stone crab claws and Florida lobsters, but there are international seafood choices and prime cuts of Angus beef. Salmon from Scotland, Sea bass from Chili are just a few choices and there are cooked delicacies and specialty salads that feature ginger wasabi tuna salad, shrimp and tortellini salad, and an island shrimp salad and Del-Rey crab salad. Kept fresh on ice there are smoked mussels, a spicy smoked grouper dip, slow smoked salmon and a smoked salmon spread. There is ciabatta bread and showcase desserts that are destined to make memories. After a wonderful seafood or prime beef dinner, Paradise shrimp is proud to suggest a homemade key lime or fresh mango pie.

The plan to recreate the bacon wrapped shrimp led to The Paradise Shrimp Company but anyone who hasn’t visited recently will be very impressed with all the new selections and variety of services offered.

“In the last six months,” Scott explained, “We have turned everything around. Everyone that comes in from last season is really impressed. Our paradise steak is the new and popular flatiron cut and all of our Angus beef is vacuum packed for ultimate freshness. We have a “Heat and Eat” menu with everything from Lobster bisque to crab cakes. We have fresh-caught coldwater fish flown in daily and the very best trout, tilapia, and delta catfish from the best aquafarms anywhere.”

For a Mexican style seafood specialty and culinary memory maker, share the following recipe.

For an entrée: plan on serving eight Jumbo shrimp per person. For an appetizer plan on at least three per person — maybe more — there will not be any left over! At The Paradise Shrimp Company, the jumbos average about 10 to 15 big shrimp per pound and are priced at $17.99 per pound.

Slightly precook the bacon in a microwave on sheets of paper towel. This will start the cooking process for the bacon and eliminate much of the grease. When the bacon is about half-cooked, wrap the peeled Jumbo shrimp and place on a skewer. Grind fresh black pepper on the bacon wrapped shrimp and place on a medium hot grill. Watch out for flare-ups and don’t overcook. Scott recommends all seafood to be temperature tested with a thermometer and all fish or shellfish should be cooked until 140 degrees Fahrenheit.

After grilling the shrimp to perfection — when the shrimp are pink and the bacon is crispy — serve on the side a favorite barbecue sauce for dipping.

Bon appetite! And happy memories!

Paradise Shrimp Company offers many wonderful surprises that many islanders don’t expect. Check out the website at www.ParadiseShimpCompany.com or for information, recipes, carryout out, and shipping, call 394-3686

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Tom Williams writing has been published in Amsco School Publications; he is a local sailboat Captain and Marriott associate for 28 years. His debut action adventure novel is now under contract and will be published by ArcheBooks in the upcoming year. Tom is available at capttom@marcoislandtoday.com