Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

Recipe by Alskann
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine marinade ingredients and mix well.
  • Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
  • (I used a gallon size zip-loc bag.).
  • Add marinade; coat evenly and refrigerate.
  • Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
  • Oil and pre-heat grill to medium low heat.
  • FOR SHRIMP AND/OR VEGGIES: (See below for other options).
  • Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
  • Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
  • Veggies may take a bit longer depending upon the varieties you use.
  • SERVING SUGGESTIONS:
  • Serve with mango-papaya salsa. (See instructions below).
  • Garnish with fresh lime and thyme if desired.
  • Goes nicely served on a bed of rice.
  • SALSA DIRECTIONS:
  • Pinch the leaves off the cilantro stems.
  • Place in a small non-metal bowl with the remaining salsa ingredients.
  • Mix thoroughly with a spoon.
  • COOKING DIRECTIONS IF USING CHICKEN OR PORK:
  • If using chicken:
  • Remove from marinade and place on grill over medium low heat.
  • Grill chicken 8 minutes on each side, or until juices run clear.
  • If using pork:
  • Remove from marinade and place on grill over indirect heat.
  • Cover and cook for 1 hour, turning occasionally.
  • Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
  • Let meat rest 20-30 minutes before carving to allow juices to redistribute.
  • SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.
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