Recipe - Jamaican Shrimp Salad

2 pound Fresh or frozen large shrimp
in shells
One fourth cup Salad oil
3 tablespoon White wine vinegar
2 tablespoon Lime juice
2 Limes; thinly cut or sliced up
1 Jalapeno pepper; seeded and
chopped (subject to one's
personnal Scoville factor)
1 tablespoon Honey
2 teaspoon Jamaican Jerk seasoning (see
note)
1 md Mango; pitted & cut or sliced up
1 small Red onion; quartered &
cut or sliced up

(My Note Recipe was made with Walker's Wood Jerk, my personal favorite. I
would put it 2 Tbs. but again, it is subject to one's Scoville factor)

In a large saucepan cook shrimp, uncovered in lightly salted boiling warer,
13 min, drain immediately. Peel, leaving tails intact, devein. Place
shrimp in a heavy plastic bag and chill foor up to 24 hours. (This section
is for the purists among us I'm sure you can use P&D shrimp from any
major foodstore).

For marinade, in a screw top jar combine oil, vinegar, lime juice, pepper,
honey & jerk. Cover & shake well to blend, pour over shrimp and chill for
one hour.

To serve, drain shrimp and reserve marinade. In a large bowl or serving
platter layer shrimp, lime, onion and mango, repeating until all are used.
Drizzle reserved marinade over, serve with a good negro cerveza & enjoy!

mfreie@ix.netcom.com (Michael Freie)

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From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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