Cooking with Rohan Davey for Mother's Day-Jerk Shrimp with Pineapple Salad

Jerk Shrimp with Pineapple Salad

Serves 4-6

Ingredients:

¼ cup of Jerk Seasoning

1 Tbl neutral oil

2 Lb large shrimp. Peeled and deveined

1 tsp kosher salt

Freshly ground pepper

1 medium pineapple, peeled, cored sliced into 1/2“thick

½ medium red onion thinly sliced

1 cup seedless cucumber, halved thinly sliced

1 cup finely chopped cilantro

1/3 cup fresh lime juice

Eight 8” long bamboo skewers, soaked 30 minutes in water

Directions:

In a medium bowl, whisk jerk seasoning and 1 neutral oil. Add shrimp and lightly season with salt and pepper; toss to coat and let marinate 30 minutes.

Prepare a grill for medium heat; oil grate. Grill pineapple slices, turning halfway through, until tender and there are deep brown marks on both sides., about 4 minutes. Transfer to a cutting board and let cool slightly.

Cut pineapple into ¼” pieces; place in a large bowl. Add red onion, cucumber, cilantro, lime juice and 1 tsp salt; toss well.

Thread shrimp on to skewers. Grill until opaque and lightly charred about 3-4 minutes per side.

Spoon pineapple salad onto plates with a slotted spoon, then top with shrimp. Spoon any juices left in bowl over shrimp.