Jamaican Jerk Shrimp
Source of Recipe
posted by Illbcbu, adapted from Better Homes & Gardens
List of Ingredients
2 lb. fresh or frozen large shrimp in shells
3 Tbsp. white wine vinegar
2 Tbsp. lime juice
1 jalapeno pepper, seeded and finely chopped
1 Tbsp. Splenda
2 tsp. Jamaican Jerk Seasoning*
1 medium mango, pitted, peeled, sliced, and halved crosswise
1 small lime, halved lengthwise and sliced
1 small red onion, quartered and thiny slicedRecipe
1. In a large saucepan cook fresh or frozen shrimp, uncovered, in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; devein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.
2. For marinade, in a screw-top jar combine white wine vinegar, lime juice, jalapeno pepper, Splenda, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally.
3. To serve, drain shrimp, reserving marinade. In a large serving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top.
*Note: To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon Splenda, 1 teaspoon ground thyme, (1 teaspoon salt), 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper.
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