Jamaican Jerk Shrimp Kebabs

INGREDIENTS

PREPARATION METHOD

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

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.