Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: About 6 Servings
- Jerk Shrimp
- 1 1/2 pounds of large or jumbo shrimp
- 3 tablespoons jerk seasoning (commercial brand or make your own)
- 4 tablespoons Olive Oil
- Mango Mint Salsa
- 1 Mango (ripe but firm)
- 1/2 of a cucumber (cleaned)
- 1/2 green bell or red bell pepper (cleaned)
- 1/3 large sweet onion (such as Vidalia, cleaned)
- 3 Sprigs of mint (about 20 leaves)
- 1 Tbs lime juice (fresh)
- Salt and pepper to taste
- Sour Cream Dip
- 4 Tbs sour cream
- 4 Tbs mayonnaise
- 1 Tbs ground mustard
- 1 tsp lemon or lime juice (fresh)
While the shrimp is marinating, make the mango mint salsa and sour cream dip.
Peel and dice the mango and place into a bowl.
Peel and dice the cucumber and add to the bowl.
Dice the pepper and add to the bowl.
Peel and dice the onion, then add to the bowl.
Chop the mint leaves and add to the bowl.
Add the lime juice, salt, and pepper to taste.
Thoroughly mix all the ingredients and set aside in the refrigerator until ready to serve.
Sour Cream Dip
Place the sour cream, mayonnaise, ground mustard, and lemon (or lime) juice into a bowl. Thoroughly whisk the ingredients together. Set aside in the refrigerator until ready to serve.
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. Get creative!
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.