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Spicy Jerk Shrimp
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5 m
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50 m
Ingredients
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- 1½ pounds fresh or frozen large shrimp in shells
- 4 ( ¼ inch thick) slices peeled and cored fresh pineapple, halved
- 2 cups bite-size strips red sweet pepper
- 2 cups sliced red onions
- 1 fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)
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- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning
- ½ cup coarsely snipped fresh cilantro
- 1⅓ cups hot cooked brown rice
- Lime wedges
Directions
- 1 Thaw shrimp, if frozen. Preheat oven to 425°F. Line two 15x10-inch baking pans with foil.
- 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
- 3 Sprinkle with cilantro and serve with brown rice and lime wedges.
- Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.