Jamaican shrimp salad

Yield: 8 Servings

Measure Ingredient
2 pounds Fresh or frozen large shrimp in shells
¼ cup Salad oil
3 tablespoons White wine vinegar
2 tablespoons Lime juice
2 \N Limes; thinly sliced
1 \N Jalapeno pepper; seeded and chopped (subject to one's personnal Scoville factor)
1 tablespoon Honey
2 teaspoons Jamaican Jerk seasoning (see note)
1 medium Mango; pitted & sliced
1 small Red onion; quartered & sliced

(My Note - Recipe was made with Walker's Wood Jerk, my personal favorite. I would put it 2 Tbs. but again, it is subject to one's Scoville factor) In a large saucepan cook shrimp, uncovered in lightly salted boiling warer, 1-3 min, drain immediately. Peel, leaving tails intact, devein. Place shrimp in a heavy plastic bag and chill foor up to 24 hours. (This section is for the purists among us - I'm sure you can use P&D shrimp from any major foodstore).

For marinade, in a screw top jar combine oil, vinegar, lime juice, pepper, honey & jerk. Cover & shake well to blend, pour over shrimp and chill for one hour.

To serve, drain shrimp and reserve marinade. In a large bowl or serving platter layer shrimp, lime, onion and mango, repeating until all are used.

Drizzle reserved marinade over, serve with a good negro cerveza & enjoy! mfreie@... (Michael Freie)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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