| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Jamaican | Seafood | 8 | Servings |
INGREDIENTS
| 2 | lb | Fresh or frozen large shrimp in shells |
| 1/4 | c | Salad oil |
| 3 | tb | White wine vinegar |
| 2 | tb | Lime juice |
| 2 | Limes; thinly sliced | |
| 1 | Jalapeno pepper; seeded and chopped (subject to one's personnal Scoville factor) | |
| 1 | tb | Honey |
| 2 | ts | Jamaican Jerk seasoning (see note) |
| 1 | md | Mango; pitted & sliced |
| 1 | sm | Red onion; quartered & sliced |
INSTRUCTIONS
(My Note - Recipe was made with Walker's Wood Jerk, my personal favorite. I would put it 2 Tbs. but again, it is subject to one's Scoville factor) In a large saucepan cook shrimp, uncovered in lightly salted boiling warer, 1-3 min, drain immediately. Peel, leaving tails intact, devein. Place shrimp in a heavy plastic bag and chill foor up to 24 hours. (This section is for the purists among us - I'm sure you can use P&D shrimp from any major foodstore). For marinade, in a screw top jar combine oil, vinegar, lime juice, pepper, honey & jerk. Cover & shake well to blend, pour over shrimp and chill for one hour. To serve, drain shrimp and reserve marinade. In a large bowl or serving platter layer shrimp, lime, onion and mango, repeating until all are used. Drizzle reserved marinade over, serve with a good negro cerveza & enjoy! [email protected] (Michael Freie) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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