Grilled Jerk Shrimp and Pineapple Skewers

Zesty barbecued jolt marinated shrimp and sweet and delicious pineapple sticks!

Up next in my mid year barbecuing undertakings I head down south to the Caribbean for some flame broiled Jamaican snap shrimp utilizing a delicious custom made yank marinade. Jamaican twitch zest comes as a zest mix a glue or a marinade and its fundamental fixings are allspice, scotch hood peppers, green onions, thyme, nutmeg and garlic. I like to influence my very own jolt to marinate sans preparation and despite the fact that the rundown of fixings might be long it is overly easy to make and you ought to have the majority of the fixings in your storeroom as of now. This jolt shrimp is as simple to make as marinating the shrimp in the yank marinade, spearing it and barbecuing it! Snap flavor is normally on the fiery side so I like to serve it with new natural products or salsas, particularly in the mid year!

The main thing that is superior to anything crisp organic product is flame broiled new natural product so why not toss something like pineapple or peaches onto the stick alongside the shrimp for barbecuing? It is difficult to beat barbecued meat on a stick for summer engaging yet toss some natural product in with the general mish-mash and you must have a standout amongst the absolute best hors d'oeuvres around!

Hot and fiery twitch shrimp alongside sweet and delicious pineapple on a stick is an astounding combo!

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Grilled Jerk Shrimp and Pineapple Skewers
ingredients

• 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

directions

1. 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.

Jerk Marinade
ingredients

• 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

directions

1. Puree everything in a food processor.
2. Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

For more detail : bit.ly/2DbVY1U

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