It's Shrimp season in Louisiana! And I made this on the grill last night ....
Marinade
- 1/3cup olive oil
- 2to 3 tablespoons jerk seasoning (dry)
- 2teaspoons honey
- 2tablespoons soy sauce
- 2cloves garlic, finely chopped (1 teaspoon)
- 1/8teaspoon salt
- 1/8teaspoon pepper
- 24uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined
Fruit Salad
- 1medium pineapple with rind and green top
- 1medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)
- 1ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)
- 1/4cup coarsely chopped cashews, if desired
- 4teaspoons flaked coconut, if desired
1
In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
2
Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
3
Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill “wok”).
4
Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
5
On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.
Tip you can make your fruit salad with any fruit your family enjoys . No cashews use peanut.
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