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

RANGETOP Charbroiler