Jerk shrimp with gingery pineapple salsa
Crushed pineapple canned in juice
20 oz, drained
Uncooked red onion(s)
2 Tbsp, chopped, minced
2 Tbsp, fresh, chopped
Unsweetened lime juice
1 Tbsp, fresh, peeled and grated
Green hot chile peppers
½ oz, 1 jalapeño, seeded and minced
1 pound(s), peeled and deveined, tails left on if desired
- To make the salsa, stir together the pineapple, onion, cilantro, lime juice, ginger, jalapeño, and honey in a serving bowl.
- Spray the broiler rack with nonstick spray and preheat the broiler.
- Toss together the shrimp, jerk seasoning, and oil in a medium bowl until coated evenly. Thread about 7 shrimp on each of 4 (10- to 12-inch) metal skewers. Place the skewers on the broiler rack and broil 5 inches from the heat until the shrimp are just opaque in the center, about 3 minutes on each side. Serve with the salsa. Yields 1 skewer and 1/2 cup salsa per serving.