Spicy Caribbean Shrimp

See the video here!

2 lbs large shrimp

fresh pineapple cubes

wooden skewers

Begin by cleaning the shrimp.  Remove the shells and de-vein.  I used 16-20 count.  I would not recommend using any smaller.

 

Marinade

2 cups pineapple juice

½ cup coconut milk

¼ cup dark rum

4 habanero peppers

2 tspn lime juice

Once this is complete place the pineapple chunks and shrimp on the skewers alternating.  Place the skewers in a non-reactive container and cover with the marinade.  Allow to marinade for 30 minutes rotating the skewers 180° after 15 minutes.  Be careful not to marinade too long as the acid in the lime and pineapple juice can cook the shrimp just as they do ceviche'.

 After 30 minutes place the skewers on a cutting board and dust lightly with the jerk seasoning.  Just a tip here, when mixing the jerk seasoning place in an electric coffee grinder and grind to a fine powder.

Jerk Seasoning

2 
tblspn onion powder

2 
tspn garlic powder

1 
tblspn dried thyme

1 
tblspn dried allspice

1 
tblspn sea salt

1 
tblspn dark brown sugar

2 
tspn ground black pepper

2 
tspn cayenne pepper

½ tspn grated nutmeg
½ tspn ground cinnamon 

Now place on the pre-heated grill and cook approximately 3 1/2 minutes per side, depending on the size of the shrimp.  Cook until the shrimp is red on the sides and the translucent center has turned white.  Now plate with your favorite sides and serve.  Enjoy!!