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Jamaican Shrimp Print Email


2 lb. fresh or frozen large shrimp in shells
1/4 cup olive oil
3 TBS white wine vinegar
2 TBS lime juice
1 jalapeno pepper, seeded and finely chopped
1 TBS honey
2 tsp. Jamaican Jerk Seasoning*
1 medium mango, pitted, peeled, sliced, and halved crosswise
1 small lime, halved lengthwise and sliced
1 small red onion, quartered and thinly sliced

In a large saucepan cook shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; de-vein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.

For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeno pepper, honey, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally.

To serve, drain shrimp, reserving marinade. In a large serving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings.

*Note: Authentic Jamaican Jerk Seasoning is available at Tony’s. To make a similar seasoning: combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground thyme, 1 teaspoon salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper.
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