Recipe - Jerk Shrimp With Cilantro Lime Rice

24 lg Shrimp; peeled, tail on
1 Pineapple; peeled, cut in
1/2inch slices
4 Ears corn; remove husk, cut
in half
1 pound Yams; peeled, cut in
1/2inch slices, steamed
78 minutes
2 Red bell peppers; quartered,
deseeded
2 tablespoon Fresh lime juice
2 tablespoon Minced cilantro
2 cup Jasmine rice; cooked

MARINADE
One half cup Orange juice
3 Green onions; cut or sliced up
1 cup White onion; 1/4inch dice
1 Jalapeno; seeded
One fourth cup Tamari
Three fourths cup White vinegar
1 One half teaspoon Cayenne pepper
One fourth cup ExtraVirgin Olive Oil
2 small Cloves Garlic
Three fourths teaspoon Cinnamon
1 teaspoon Allspice
Three fourths teaspoon Ground sage
1 tablespoon Dry thyme
2 tablespoon Brown sugar

Puree marinade ingredients. Marinate shrimp in One half cup marinade, refrigerate
4 hours. Marinate pineapple, yams, bell pepper and corn in remaining
marinade. Marinate 4 hours at room temp. Toss ingredients several times
during 4hour period.

Skewer shrimp on metal skewers. When fire is hot, place pineapple, corn and
yams on grill, cover, cook 5 minutes. Turn these items over, move to the
outer edges of grill. Repeat with peppers.

Place shrimp in center of grill, cook 3 minutes, covered, on each side.
Remove ingredients from grill. Stir in lime juice and cilantro into cooked
jasmine rice. Serve.

Prep time: 45 minutes Grilling time: 15 minutes

Nutritional information per serving (394g): 380 calories, 11 g protein, 8 g
fat (1 g sat), 68 g carbohydrates, 45 mg cholesterol, 490 mg sodium

Exchanges: 2 breads, 2 lean meats, 2.5 vegetable, 1 fruit A Caribbeanstyle
barbecue with an explosion of flavor in every bite. Pineapple is heavenly
grilled and combined with shrimp.

NOTES : A Caribbeanstyle barbecue with an explosion of flavor in every
bite. Pineapple is heavenly grilled and combined with shrimp.
Recipe by: Wholefoods Markets, Inc.

Posted to MCRecipe Digest V1 #1023 by Suzy Wert SuzyWert@aol.com on Jan
19, 1998