If you’re heading out Saturday to Kualoa Ranch’s Ohana Country Fair and Hawaii Women’s Rodeo Association All-Girls Rodeo, take a cruise through the farmers market tent. Alongside the plants and various cuts of beef, you’ll see shrimp that was raised on site in ponds and tanks.

Kualoa harvests about 30 to 50 pounds of shrimp each morning. Its 4,000-acre property also includes a farm where tilapia and produce are being grown (harvest time doesn’t coincide with the event).

The event runs from 8:30 a.m. to 8:30 p.m. A beer and wine garden opens at 2 p.m., and a rib dinner ($20, $6 children) will be served at 5 p.m. There will also be hayrides, mechanical bull rides and a screening of Edgy Lee’s "Paniolo o Hawaii."

Admission to the fair is $2. Call 237-7321 or visit www.kualoa.com.

Here’s a shrimp recipe courtesy of the ranch’s Linda Gusman.

Spicy Garlic Shrimp

10 cloves garlic, run through garlic press or finely minced

1/3 cup olive or grapeseed oil

1 tablespoon tamari or soy sauce

Juice of 1 fresh lime

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Ono Hawaiian Seasoning or other seasoning mix

1 teaspoon Hawaiian Hot Sauce or other hot sauce

1/4 teaspoon sesame oil

2 pounds Kualoa shrimp, heads on

In glass bowl or gallon plastic bag, combine all ingredients except shrimp.

Rinse shrimp, then add to bowl or bag. Marinate in refrigerator for 30 minutes to 1 hour.

Over medium heat, warm up a heavy skillet or wok. Add shrimp and marinade, and sauté 2 to 3 minutes, stirring and turning frequently, until shrimp just turns orange.

Remove from heat and let stand 5 minutes. Serve warm, over rice or pasta. Serves 4 to 6.

Nutritional information unavailable.