Jamaican Jerk Shrimp and Pineapple Salad

Name: Jamaican Jerk Shrimp and Pineapple Salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 salads, 4 serving(s)
Ingredients: 1 cup unsweetened pineapple juice; 1 teaspoon freshly grated lime zest; 3 tablespoons lime juice; 1 tablespoon canola oil; 2 garlic cloves, very finely chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 tablespoons jamaican jerk sauce (see Note); 20 large shrimp, peeled and deveined (about 1 pound); 3 cups cooked white rice; 1 (16 ounce) can black beans, rinsed; salt & freshly ground black pepper; 2 cups fresh pineapple chunks (about 1/2 pineapple); 6 thick scallions, trimmed and cut into 2-inch lengths; 1 head boston lettuce, washed, dried and torn; lime slice (to garnish)

Submitted by kitty.rock

"From EatingWell: July/August 1995: Sweet, sour and spicy notes produce a captivating blend of flavors here. Don't let the long list of ingredients put you off! Prep time includes 30-minutes marinating time."

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Ready In:: 55mins
Ingredients:: 18
Yields:: 4 salads
Serves:: 4

ingredients

1 cup unsweetened pineapple juice
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1 tablespoon canola oil
2 garlic cloves, very finely chopped
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground allspice
2 tablespoons jamaican jerk sauce (see Note)
20 large shrimp, peeled and deveined (about 1 pound)
3 cups cooked white rice
1 (16 ounce) can black beans, rinsed
salt & freshly ground black pepper
2 cups fresh pineapple chunks (about 1/2 pineapple)
6 thick scallions, trimmed and cut into 2-inch lengths
1 head boston lettuce, washed, dried and torn
lime slice (to garnish)

directions

Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
Preheat grill.
Remove the shrimp from the marinade. (Discard the marinade.)
Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.
PER SERVING : 477 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 172 mg Cholesterol; 73 g Carbohydrates; 32 g Protein; 7 g Fiber; 387 mg Sodium; 645 mg Potassium. 4 Carbohydrate Servings.
Exchanges: 3 starch, 1 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat.
TIPS & NOTES: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.