Jamaican Jerk Shrimp Kebabs

Based on 5 ratings

Cook Time

6 Minutes

Yield

4 SERVINGS

Spicy and warm, this marinade is equally delicious with chicken.

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

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

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.
After marinating, thread shrimp onto wet bamboo or metal skewers, alternating with pineapple and red bell pepper.
Preheat the charbroiler for 10 minutes on medium-high heat. Grill about 3 minutes per side.
Transfer to a platter and spoon the reserved marinade over the cooked shrimp. Top with scallions, if desired.