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Jerk-Rubbed Shrimp and Pineapple Skewers


For the Shrimp:

2 pounds medium-size shrimp, peeled with tails on

2 tablespoons olive oil

2½ tablespoons jerk rub mixture (recipe follows)

1 whole pineapple, cored and cubed

New Orleans rum and brown sugar glaze (recipe follows)

For the Jerk-Rub Marinade:

1 tablespoon garlic powder

2−3 teaspoons cayenne pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried parsley

2 teaspoons sugar

2 teaspoons salt

1 teaspoon paprika

1 teaspoon ground allspice

½ teaspoon black pepper

½ teaspoon dried crushed red pepper

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

For the Rum and Brown Sugar Glaze:

½ cup freshly squeezed lime juice

½ cup dark rum

3 tablespoons dark brown sugar

1½ teaspoons cornstarch mixed with 1 tablespoon water


Make the jerk-rub marinade:

Whisk all of the ingredients together in a bowl. Store in an airtight container for up to 3 months.

Season the shrimp:

Place shrimp and olive oil in a large zip-top bag and shake to coat. Add jerk spice mixture and shake again to coat thoroughly. Set aside and prepare glaze.

Make the rum and brown sugar glaze:

In a small saucepot, combine lime juice, rum, and brown sugar. Bring to a simmer, then reduce heat. Add the cornstarch mixed with water and bring back to a simmer while continuously whisking. Glaze should simmer until it is thick enough to coat the back of a spoon.

Grill the shrimp:

  1. Thread shrimp and pineapple cubes onto bamboo skewers that have been soaked in warm water, about six or so shrimp per skewer.
  2. Grill shrimp skewers over medium-high heat while brushing with the rum and brown sugar glaze until shrimp are cooked through, about 2 to 3 minutes per side.




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