Jerk Shrimp Skewers
Just a little bit of prepared jerk sauce is all you need to spice up seafood. Add tropical flair (and offset the heat) with slices of fresh pineapple.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 69 |
| pro | 13 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 115 mg |
| sodium | 172 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 4% |
| vit C | 7% |
| folate | 3% |
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30 large raw shrimp (31/40s), peeled and deveined (1 lb/500 g)
1 tsp (5 mL) each jerk sauce and vegetable oil
1/2 tsp (2 mL) minced fresh thyme (or 1/4 tsp/1 mL dried)
1/2 tsp (2 mL) soy sauce
1 green onion, minced
Lime wedges
Preparation:
Place shrimp in large bowl. Add jerk sauce, oil, fresh thyme, soy sauce and green onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Loosely thread 5 shrimp onto each metal or soaked wooden skewer. Place on greased grill over medium heat; brush with remaining marinade.
Close lid and grill, turning once, until shrimp are pink, about 6 minutes. Serve with lime wedges to squeeze over top.
Loosely thread 5 shrimp onto each metal or soaked wooden skewer. Place on greased grill over medium heat; brush with remaining marinade.
Close lid and grill, turning once, until shrimp are pink, about 6 minutes. Serve with lime wedges to squeeze over top.
Source
Get Grilling: Summer 2007
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