Grilled Jerk Shrimp with Pineapple and Jerk Marinade

By cindyandmojo

Ingredients

• 1 pound (20-25 or 16-20) shrimp, peeled and deveined
• 1/2 cup jerk marinade
• 2 slices pineapple, cut into 1/2 inch pieces
• Jerk Marinade
• 1 + scotch bonnet pepper
• 2 cloves garlic
• 1 tablespoon ginger, grated
• 2 green onions
• 1 tablespoon thyme, chopped
• 1 tablespoon allspice
• 3/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 teaspoon pepper
• 1 tablespoon brown sugar
• 1 tablespoon oil
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark rum
• 1/2 orange, juice and zest
• 1 lime, juice and zest

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from closetcooking.com

Preparation

Step 1

Up next in my summer grilling adventures I head down south to the Caribbean for some grilled Jamaican jerk shrimp using a tasty homemade jerk marinade. Jamaican jerk spice comes in the form of a spice blend a paste or a marinade and its main ingredients are allspice, scotch bonnet peppers, green onions, thyme, nutmeg and garlic. I like to make my own jerk marinate from scratch and although the list of ingredients may be long it is super simple to make and you should have most of the ingredients in your pantry already. This jerk shrimp is as easy to make as marinating the shrimp in the jerk marinade, skewering it and grilling it! Jerk spice is typically on the spicy side so I like to serve it with fresh fruits or salsas, especially in the summer! The only thing that is better than fresh fruit is grilled fresh fruit so why not throw something like pineapple or peaches onto the skewer along with the shrimp for grilling? It is hard to beat grilled meat on a stick for summer entertaining but throw some fruit into the mix and you have to have one of the most perfect appetizers around!

directions

Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

directions

: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Yum, looks like the perfect recipe to make on an upcoming vacation!

I am going to make these tomorrow - thanks for the recipes!

Thanks - just wasn't sure of the amount (if you meant dried, and I was using fresh, I'd need to add more).

Are they good at room temperature? I'm thinking of making them for NYE, but I'd need to make them an hour or so ahead.

Anonymous: The scotch bonnet pepper is a chili pepper common in the Caribbean and it might be labeled as a Caribbean pepper. If you can't find them the habanero pepper has a similar heat and can be used in place of them, though the flavour is different. Here is the wikipedia article for more info on them:

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