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Jamaican Shrimp

Makes: 10 to 12 servings
Prep 15 mins Marinate 1 hr
Jamaican Shrimp
  • 2  pounds  fresh or frozen large shrimp in shells
  • 1/4  cup  salad oil
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  lime juice
  • 1  jalapeno pepper, seeded and finely chopped
  • 1  tablespoon  honey
  • 2  teaspoons  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 sliced

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 102,
  • Fat, total (g) 3,
  • chol. (mg) 105,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 11,
  • vit. A (RE) 124,
  • vit. C (mg) 11,
  • sodium (mg) 334,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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