Jamaican Jerk Shrimp Kebabs
Jamaican Jerk Shrimp Kebabs
Spicy and warm, this marinade is equally delicious with chicken.
KEEP SCREEN ON
Yield: 4 SERVINGS
Cook Time: 6 Minutes
Ingredients
Marinade
1 scotch bonnet pepper2 jalapeños
1 tablespoon fresh thyme
4 cloves garlic
¾ teaspoon ground allspice
3 tablespoons brown sugar, firmly packed
2 teaspoons kosher salt
½ teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon ground black pepper
1 teaspoon powdered ginger
¼ cup olive oil
¼ cup soy sauce
Zest of 1 lime
¼ cup lime juice
¼ cup orange juice
¼ cup apple cider vinegar
Kebabs
1 pound large shrimp peeled and deveined, tails removed if desired2 cups pineapple chunks
1 red bell pepper, cut into 1-inch pieces
Scallions, thinly sliced, optional
Preparation Method
- Chop peppers, removing seeds for less intense heat if desired. Add all marinade ingredients to a blender and blend until incorporated. In a ziplock bag, combine shrimp and enough marinade to completely cover (about ¾ of the mixture). Reserve the remaining marinade for the final step. Flip bag over several times to fully coat the shrimp. Refrigerate for at least 2 hours.
- After marinating, thread shrimp onto wet bamboo or metal skewers, alternating with pineapple and red bell pepper.
- Preheat the charbroiler for 10 minutes on medium-high heat. Grill about 3 minutes per side.
- Transfer to a platter and spoon the reserved marinade over the cooked shrimp. Top with scallions, if desired.