July 18, 2009

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.

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