Subj : BH&G 2001
To   : ALL
From : DAVE DRUM
Date : Fri Mar 05 2021 13:09:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jamaican Shrimp
 Categories: Seafood, Citrus, Chilies, Vegetables, Appetisers
      Yield: 11 Servings
 
      2 lb Large shrimp in shells
    1/4 c  Salad oil
      3 tb White wine vinegar
      2 tb Lime juice
      1    Jalapeno; seeded, fine
           - chopped
      1 tb Honey
      2 ts Jamaican Jerk Seasoning
      1 md Mango; pitted, peeled,
           - sliced, halved across
      1 sm Lime; halved lengthwise,
           - sliced
      1 sm Red onion; quartered, thin
           - sliced

MMMMM------------------HOMEMADE JERK SEASONING-----------------------
      1 ts Crushed red pepper
    1/2 ts Ground allspice
    1/4 ts Curry powder
    1/4 ts Coarsely ground black
           - pepper
    1/8 ts Dried thyme, crushed
    1/8 ts Ground red pepper
    1/8 ts Ground ginger
 
  In a large saucepan cook shrimp, uncovered, in lightly
  salted boiling water for 1 to 3 minutes or until shrimp
  turn pink. Drain immediately and cool. Peel shrimp,
  leaving tails intact; devein. Place shrimp in a heavy
  plastic bag. At this point, you can seal the bag and chill
  for up to 24 hours.
  
  For marinade, in a screw-top jar combine salad oil, white
  wine vinegar, lime juice, jalapeno pepper, honey, and the
  Jamaican Jerk Seasoning. Cover and shake well to mix; pour
  over shrimp in plastic bag. Cover and chill for 1 hour,
  turning bag occasionally.
  
  To serve, drain shrimp, reserving marinade. In a large
  serving bowl, layer shrimp, mango, lime slices, and onion,
  repeating until all are used. Drizzle reserved marinade on
  top.
  
  Makes 10 to 12 appetizer servings.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some creatures are so good at camouflage they remain undiscovered.
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