Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

The shrimp recipe is not quite my taste, a tad too sweet. I prefer shrimp spicy or in a white sauce over pasta. The salsa I loved though and would definitely make it again!

50 min 30 min prep
SERVES 6 -8

2 lbs shrimp, deveined with shells on 1 lime, for garnish fresh thyme sprig, for garnish

MARINADE
1/4 cup fresh thyme or 2 teaspoons dried thyme
1 teaspoon dried parsley
2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
6 fresh garlic cloves, minced or 1 teaspoon garlic powder
1/4 teaspoon ground nutmeg 2 teaspoons sugar
3 tablespoons snipped fresh chives
1/4 cup mild molasses
1/2 cup brown sugar corn syrup (can use dark if you can't find the brown sugar)
1/4 cup olive oil
1 lime, juice of
4+ seeded and minced hot pepper (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired hotness)

SALSA
1 bunch fresh cilantro (1/2 cup)
1 cup diced papaya
1 cup diced mango
1 cup diced red bell pepper
1 cup diced avocado (optional)
1/4 cup diced onion (red or sweet vidalias work well)
2 tablespoons freshly squeezed lime juice

Combine marinade ingredients and mix well. Place shrimp in non-metal container.
Add marinade; coat evenly and refrigerate. Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
Oil and pre-heat grill to medium low heat. Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes. Place on grill and cook over medium low heat until pink and cooked through, about , turning once or twice for even cooking.

Serve with the mango-papaya salsa.

Garnish with fresh lime and thyme if desired.

Check back next time for another recipe, I'm going to use wild caught salmon fillets from Aldi, that's all I know right now. Wish me luck :)

If you've tried one of the recipes on my blog please let me know how it turned out for you.