Jamaican Jerk Grilled Shrimp
Originally from Coastal Living --have done this multiple times now--it is sooooo easy and quick serve it along with a simple salad or over rice! Great summer company recipe.
.JPG)
1 mango, peeled and finely chopped (one of the times I even used frozen from TJ's)
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 ( I use Pampered Chef's Jerk Seasoning)
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.
.JPG)
1 mango, peeled and finely chopped (one of the times I even used frozen from TJ's)
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 ( I use Pampered Chef's Jerk Seasoning)
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.
Comments
Post a Comment