Your Favorite Recipes

[Nick]

Chilled Jamaican Shrimp Salad

I found this recipe online and intend to use it this weekend. As it is a salad of sorts, I intend to tweek it a bit by adding some pineapple, orange slices, and papaya, while serving on a plate of fresh spring greens. Maybe even add a bit of fresh ginger to the mix.
15 Servings Prep: 35 min. + marinating



Ingredients
3 quarts water
1 teaspoon salt
2 pounds uncooked medium shrimp, peeled and deveined
1/3 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
4 teaspoons honey
3 teaspoons Caribbean jerk seasoning
1 medium mango or 2 medium peaches, peeled and cubed
1 small red onion, thinly sliced and separated into rings
1 medium lime, quartered and sliced
Directions
In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag.
In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning; shake well. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade.
Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer the shrimp, mango, onion and lime. Drizzle with remaining marinade. Yield: 15-20 servings.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Jamaican Shrimp published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p33

[Momthor3]

Went with Brown Stew Chicken and Rice and Peas......it was a hit!!! she cut back on the peppers for the high school kids but took Grace pepper sauce for teacher who got married in Jamaica last year.