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Jamaican Jerked Shrimp with Pineapple Recipe

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This recipe for Jamaican Jerked Shrimp with Pineapple, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Friday, December 28, 2007


5 scallions, thinly sliced (green onions)
2 tablespoons minced fresh ginger or 1 teaspoon ground ginger
3 cloves garlic, minced
2 teaspoons olive oil
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
1 Tablespoon firmly packed dark brown sugar
24 large shrimp (1 pound), shelled and deveined
1 fresh pineapple, cubed
1 large red bell pepper, diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint

1. In a large bowl, combine 4 of the scallions, 1 tablespoon plus 2 teaspoons of the ginger, the garlic, oil, allspice, black pepper, cinnamon, cayenne, 1/2 teaspoon salt and 1 teaspoon of the brown sugar. Add the shrimp, tossing well to coat. Set aside to marinate at room temperature while the grill preheats.
2. Preheat the grill to medium heat.
3. Meanwhile, in a medium bowl, combine the pineapple, bell pepper, lime juice, the remaining scallion, remaining 1 teaspoon ginger, remaining 1/4 teaspoon salt, and remaining 2 teaspoons brown sugar. Stir in the mint and set aside.
4. Place the shrimp on the grill for 4 minutes, turning once. Divide shrimp among plates and serve with pineapple mixture on the side.

Shrimp can be marinated for up to 12 hours before grilling.




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