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