Jamaican Jerked Shrimp
Ingredients
| 1 and l/2 lbs Extra large shrimp | ||
| 1-2 scotch bonnet peppers, seeded and diced | ||
| 2-3 cloves garlic, chopped | ||
| 1 tbs fresh ginger, grated | ||
| 2 scallions, chopped, white and green parts | ||
| 1 tbs fresh thyme leaves | ||
| 1 tbs allspice | ||
| 1 tsp nutmeg | ||
| 1 tsp cinnamon | ||
| 2 tsp black pepper | ||
| 1 tbs brown sugar | ||
| 1 tbs vegetable oil | ||
| 2 tbs white vinegar | ||
| 2 tbs soy sauce | ||
| 1 tbs dark rum | ||
| 1/2 orange, juice and zest | ||
| 1 lime, juice and zest |
- Peel and devein the shrimp, leaving the tails on.
- Add all ingredients for the jerk marinade in the bowl of a food processor and process until smooth.
- Add the shrimp to shallow baking dish or to a large zip lock bag and pour the marinade over, making all the shrimp are covered.
- Marinate the shrimp refrigerated for at least 4 hours, turning occasionally.
- Start a hot charcoal fire along with a few wood chips that have soaked in water for 30 minutes.
- Add the shrimp to the grill and brush with some more of the marinade.
- Cook covered for about 3-4 minutes per side, turning once and brushing with the marinade.
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