Grilled Shrimp with Tropical Fruit Salad

 

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.