| 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!
mfreie@ix.netcom.com (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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