- 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. 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, jalapeno 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 largeserving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings.
From the Test Kitchen
To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon ground thyme, 1 teaspoon salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper.
Nutrition Facts (Jamaican Shrimp)
- Per serving:
- 102 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 105 mg chol.,
- 334 mg sodium,
- 7 g carb.,
- 1 g fiber,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet