7/18/09

Jamaican Jerk Shrimp

Long time readers know that I love mango's and am a long-time fan of mango salsa. I'm also a huge fan of grilled shrimp and I think I could have it for dinner 5 nights a week and be perfectly content! This recipe comes from David Bonom in Coastal Living's January edition and combines the grilled shrimp I crave with the mango salsa I love.


If you have Jamaican Jerk seasoning in your cupboard and shrimp in the refrigerator or freezer, consider this one for tonight.











Jamaican Jerk Grilled Shrimp

1 mango, peeled and finely chopped
1/2 avocado, finely chopped
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
2 pounds unpeeled large raw shrimp
1 red onion, cut into 1/4-inch-thick slices
2 tablespoons olive oil
3 tablespoons Jamaican Jerk Rub

Combine the mango, avocado, bell pepper, cilantro, lime juice, sugar and salt to make the salsa and set aside in a bowl.

Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning once. Chop onion and add to salsa mixture, stirring gently. Serve shrimp with salsa.






Print Friendly and PDF
Related Posts on An American Housewife

MY AMAZON PICKS