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Jerk seasoning, which has its roots in Jamaican cuisine, has three main ingredients: chile pepper, allspice berry and thyme. Be warned: If you can't stand the heat, get jerk out of your kitchen. Deleting or substituting other ingredients for the pepper is not really an option: Jerk seasoning is all about the heat. The simple variation is perfect for curious first-timers.
- 24 Colossal Uncooked Shrimp
- 4 Tbsp. jerk seasoning
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. freshly squeezed lime juice
- 4 just-ripe bananas, sliced into rounds (optional)
- 1 pineapple, peeled, cored and cubed (optional)
- 1 Tbsp. brown sugar
- 1 Tbsp. Kosher salt
- 1 Tbsp. dried thyme, ground
- 2 tsp. allspice berry, ground
- 1 tsp. cinnamon, ground
- 1 tsp. chile pepper, ground
- 1 lime, cut into wedges
- Fresh cilantro, finely chopped
- Several hours before you are ready to serve, prepare the jerk seasoning. You can also use McCormick® Gourmet Collection Jerk Seasoning.
- Combine jerk seasoning with olive oil and lime juice to create a loose paste and marinate Colossal Uncooked Shrimp in a plastic bag or airtight non-reactive mixing bowl (30 minutes to an hour).
- While you are waiting for the fire in your grill to get hot, thread marinated shrimp, banana rounds and pineapple cubes (optional) onto skewers. Discard the marinade.
- Place skewers on hot grill (over indirect heat) and allow them to cook, turning once, until shrimp becomes opaque (about 6 minutes).
- Remove skewers from the grill to a large serving platter and garnish with lime wedges and chopped cilantro. Serve jerk shrimp over aromatic white rice.