Grilled Jerk Shrimp and Pineapple Skewers

Iyami L

1 pound (20 to 25 or 16 to 20) shrimp, peeled and deveined

½ cup jerk marinade

2 slices pineapple, cut into ½ inch pieces

JERK MARINADE

1+ scotch bonnet pepper

2 cloves garlic

1 tablespoon ginger, grated

2 green onions

1 tablespoon thyme, chopped

1 tablespoon allspice

¾ teaspoon nutmeg

¾ teaspoon cinnamon

1 teaspoon pepper

1 tablespoon brown sugar

1 tablespoon oil

2 tablespoons white vinegar

2 tablespoons soy sauce

1 tablespoon dark rum

½ orange, juice and zest

1 lime, juice and zest

Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2 to 3 minutes per side.

Puree everything in a food processor.

Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Page footer