The culinary skills of Carla Hall introduce us to her rendition of a Bahamian staple – cracked conch. She replaces the conch with juicy shrimp, carefully tenderized and flattened with a rolling pin. To prevent the shrimp's tail from detaching, hold on to it while you're crushing the shrimp. The main highlight of this recipe is the pineapple-habanero relish, replete with fresh and tangy pineapple chunks complementing the fiery mix of chiles.

For those who prefer milder heat, one can remove the seeds from the chiles while adding them in the relish. This spicy and sweet relish can be refrigerated for up to two weeks if stored in an airtight container.

Ingredients like red Fresno chiles, white vinegar, fresh pineapple, a habanero chile, finely chopped garlic, and kosher salt are all you need to create this exquisite relish. For the shrimp, gather vegetable oil, all-purpose flour, cornstarch, paprika, kosher salt, black pepper, large eggs, evaporated milk, fresh flat-leaf parsley, and of course, the large shrimp.

Start with combining the Fresno chiles, vinegar, pineapple, habanero, garlic, and salt in a saucepan until the blend reaches a robust boil. Let it simmer until the chiles become tender and the flavors marry together. After cooling, it's refrigerated until chill. Then flatten each shrimp by laying it on the side and tapping it lightly with a rolling pin.

While heating some vegetable oil in a skillet, whisk your flour, cornstarch, paprika, salt, and pepper in one dish, and frothy eggs, evaporated milk, parsley, salt, and pepper in another. Take turns coating the shrimp in the egg-mixture, followed by the flour mixture, then pan-fry until crispy and golden.

To serve Carla Hall's cracked shrimp, transfer to a big platter, sprinkle with parsley, and serve alongside the pineapple-habanero relish and lemon wedges. This recipe promises to transport your taste buds to the tropical paradise of the Bahamas.