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Seafood: Jamaican Shrimp

Source of Recipe

Better Homes & Gardens


List of Ingredients

2 lb. fresh or frozen large shrimp in shells
1/4 cup salad oil
3 Tbsp. white wine vinegar
2 Tbsp. lime juice
1 Habanero Chile (or jalapeño pepper), seeded and finely chopped
1 Tbsp. honey
2 tsp. Jamaican Jerk Seasoning*
1 medium mango, peeled, pitted, sliced, and halved crosswise
1 small lime, halved lengthwise and sliced
1 small red onion, quartered and thinly sliced



Recipe

In a large saucepan cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; devein (see below for how-to tips). Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.

For marinade, in a screw-top jar combine salad oil, white wine vinegar, lime juice, jalapeño pepper, honey, 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.

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.

Makes 10 to 12 appetizer servings.

*Note: To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground thyme, 1 teaspoon salt, 1/2