Jerk Shrimp Kabobs - cooking recipe

Ingredients
    2 tablespoons olive oil or 2 tablespoons vegetable oil
    2 teaspoons of dry jamaican jerk spice
    1/2 teaspoon salt
    1 1/2 lbs of uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp)
    12 pieces fresh pineapple, 1 inch
    1 red bell pepper, cut into 16 inch pieces
    1/4 cup pineapple preserves
    2 tablespoons lime juice
Preparation
    Heat coal or gas grill for direct heat.
    Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
    Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
    Mix the preserves and lime juice; set aside.
    Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.

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