Yield: 8 Servings
|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)|
|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, .