Heat the Coconut Oil (1 tablespoon) in a wide pan over a medium flame, then add the Onion (1/2), Garlic (3 clove), Scallion (1), and Ground Black Pepper (1/8 teaspoon). Reduce the heat to low for about 3-4 minutes.
Add the Small Shrimp (1 cup), stir well and cook for another 3 minutes.
Turn the heat up to medium high and add the Jamaican Callaloo (2 pound), Tomato (1), Scotch Bonnet Pepper (1/4), Fresh Thyme (2 sprig), and Sea Salt (1/4 teaspoon). After a couple minutes, add the Water (1/2 cup) and cook until tender.
After about 10-12 minutes, taste for salt and adjust accordingly.
When the mixture has reached the desired texture, add juice of Lemon (1) and turned up the heat to burn off the remaining liquid in the pan. Serve and enjoy.