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                           Jerk Shrimp

 

1 ts Dried thyme
1 ts Curry powder
1/4 ts Dried sage
1/4 ts Ground allspice
1/2 ts Paprika
1/4 ts Cayenne
1/4 ts Salt
1/4 ts Sugar
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves
2 ts Vegetable oil; preferably canola oil
1 lg Clove garlic; minced
1 lb Large shrimp; peeled and deveined, but
1 Lemon or lime wedges

Prepare a medium-hot barbecue fire. Oil grill rack or coat with a nonstick vegetable spray. If using bamboo skewers, soak them at least 30 minutes in cold water.

Combine spices in a small dish, and in another bowl combine oil and garlic. Brush shrimp with flavored oil, then sprinkle with the spice mixture to coat lightly. Let the shrimp stand 20 to 30 minutes at room temperature.

Thread shrimp on metal or soaked bamboo skewers. Grill, turning once or twice, 3 to 5 minutes, until firm and just cooked through. Serve shrimp with lemon or lime wedges.

Seafood Sauce

A life being very short, and the quiet hours of it few, we ought to waste none of them in reading valueless books.

- John Ruskin