- 1 pound (20-25 or 16-20) shrimp, peeled and deveined
- 1/2 cup jerk marinade
- 2 slices pineapple, cut into 1/2 inch pieces
- 1+ scotch bonnet pepper
- 2 cloves garlic
- 1 tablespoon ginger, grated
- 2 green onions
- 1 tablespoon thyme, chopped
- 1 tablespoon allspice
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1 teaspoon pepper
- 1 tablespoon brown sugar
- 1 tablespoon oil
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon dark rum
- 1/2 orange, juice and zest
- 1 lime, juice and zest
Whether you’re planning a dinner platter or an appetizer for your party and you want to try something considerate and spicy for your vegetarian friends, family or even yourself, the grilled jerk shrimp and pineapple skewers gives you all that on a plate. This recipe takes seafood through a rollercoaster of spicy Jamaican flavor and sweet pineapple bits. Jamaican cuisine and generally, the numerous food choices from any of the Caribbean islands are taste bud hits any day, any time.
After all, Jamaica is home to a vibrant sea life and tropical fruits like pineapples. It’s fast, easy to cook and you don’t need any professional culinary skill to get this recipe right. It takes nothing more than 20 minutes to cook. Making grilled jerk shrimp and pineapple skewers is a two-way street: Making the marinade sauce and grilling the shrimp.
- Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
- For Jerk Marinade, Puree every ingredients in a food processor.
- For aesthetic effect, you can also cut your scotch bonnet into pieces and alternate with pineapple and shrimp pieces.
- You can place as many as you want on a stick.
- Soak your wooden skewers in cold water for 10 minutes help prepare it so that it doesn’t burn over the grill.