Jamaican Jerk Shrimp Recipe

Ingredients:

• 1 1/2 pounds of large or jumbo shrimp
• 3 tablespoons jerk seasoning (commercial brand or make your own)
• 4 tablespoons Olive Oil

Directions:

1. Mix the shrimp, jerk seasoning, and olive oil together. Set aside to marinate in the refrigerator for 30 minutes to 1 hour.
2. While the shrimp is marinating, make the mango mint salsa and sour cream dip.

Grilling the shrimp

• Traditionally, jerk recipes are cooked over pimento wood. If this isn't available to you, a gas grill or charcoal barbecue will do just fine.
• After the shrimp has marinated, light the grill. While the grill is warming up, place the shrimp on skewers. Soak wooden skewers before using them.
• If you desire, you can place any fruit or vegetable you like on the skewers between the shrimps. I chose cherry tomatoes fresh from my garden. But, you can use chunks of pineapple, mango, onions, peppers, etc. 
• When the skewers are ready, grill the shrimp over a medium flame or use indirect heat on a charcoal grill if necessary. Shrimp cooks quickly. You will need only a few minutes per side so don't leave the grill unattended. Overcooked shrimp turns rubbery.
• The shrimp will be pink when done.

Serve on a plate or platter with the mango mint salsa and sour cream dip. Jamaican rice and peas go well with this recipe.

Jamaican Jerk Seasoning

Ingredients

• 6 green onions (a.k.a. scallions or spring onions)
• 1 to 3 scotch bonnet peppers (you decide how hot you want it)
• 2 teaspoons all spice berries (or 1 teaspoon dried and ground)
• 1 tablespoon fresh thyme (or 1 1/2 teaspoon dried)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• salt and pepper to taste
• 1/4 cup cane vinegar (or cider vinegar)
• 1 tablespoon olive oil

Preparation:

1. Grind the above ingredients together in a mortar and pestle or with a food processor/blender.
2. Store in a glass container in the refrigerator.

Ingredients:

• 6 green onions (a.k.a. scallions or spring onions)
• 1 to 3 scotch bonnet peppers (you decide how hot you want it)
• 2 teaspoons all spice berries (or 1 teaspoon dried and ground)
• 1 tablespoon fresh thyme (or 1 1/2 teaspoon dried)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon brown sugar
• salt and pepper to taste
• 1/4 cup cane vinegar (or cider vinegar)
• 1 tablespoon olive oil

Preparation:

Grind the above ingredients together in a mortar and pestle or with a food processor/blender.

Store in a glass container in the refrigerator.