Techniques and Recipes
Jamaican Jerk Shrimp Kebabs
Spicy and warm, this marinade is equally delicious with chicken.
MAKES COOK TIME
4 SERVINGS 6 MINUTES
PREPARATION METHOD
1. Chop peppers, removing seeds for less intense heat if desired.
Add all marinade ingredients to a blender and blend until incorporated.
In a ziplock bag, combine shrimp and enough marinade to completely
cover (about ¾ of the mixture). Reserve the remaining marinade for
the final step. Flip bag over several times to fully coat the shrimp.
Refrigerate for at least 2 hours. 2. After marinating, thread shrimp onto
wet bamboo or metal skewers, alternating with pineapple and red bell
pepper. 3. Preheat the charbroiler for 10 minutes on medium-high heat.
Grill about 3 minutes per side. 4. Transfer to a platter and spoon the
reserved marinade over the cooked shrimp. Top with scallions, if desired.
Marinade
– 1 Scotch bonnet pepper
– 2 jalapeños
– 1 tablespoon fresh thyme
– 4 cloves garlic
– ¾ teaspoon ground allspice
– 3 tablespoons brown sugar,
firmly packed
– 2 teaspoons kosher salt
– ½ teaspoon ground nutmeg
– 1 teaspoon cinnamon
– 1 teaspoon ground black
pepper
– 1 teaspoon powdered ginger
– ¼ cup olive oil
– ¼ cup soy sauce
– Zest of 1 lime
– ¼ cup lime juice
– ¼ cup orange juice
– ¼ cup apple cider vinegar
Kebabs
– 1 pound large shrimp peeled
and deveined, tails removed
if desired
– 2 cups pineapple chunks
– 1 red bell pepper, cut into
1-inch pieces
– Scallions, thinly sliced, optional
INGREDIENTS
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RANGETOP Charbroiler