Caribbean Jerk Shrimp

For whatever reason, sugar and shrimp just go together. Honey, mango, brown sugar- they all make shrimp taste amazing. I had been craving a tropical tasting shrimp dish, and this recipe is what I threw together last night. Marinading the shrimp for at least 3 hours makes the flavor even richer.

Caribbean Jerk Shrimp

 

(photo is not mine)

In a bowl combine:

1 tsp. molasses

1/4 c. Jack Daniels Honey Whiskey (regular flavor works too)

2 Tbsp. McCormick Caribbean Jerk spice mix

2 tsp. lemon juice

1 Tbsp. minced garlic

1 tsp. paprika

4 packets Splenda

1 c. chicken broth (or 1 cup hot water with 1 bullion cube, dissolved)

Stir well.  Peel, devein, and take the tails off of 2 lbs. of cooked shrimp. Place shrimp in a gallon sized ziplock bag and pour in the marinade. Marinate for about 3 hours. 

Option 1:

Open the bag just slightly and pour the marinade into a pan large enough to hold your shrimp. Let the marinade by itself simmer until it reduces by 1/2. Add shrimp to pan and heat up. Serve immediately.

Option 2:

Remove shrimp from marinade and put on skewers. Grill until grill marks are visible. You can save the marinade and reduce it in a pot and serve it with the shrimp if you want.

A great serving idea is a salad with avocado, spicy creamy dressing (I like Habanero Ranch), small chunks of jicama, and red pepper and red onion slices.