CARIBBEAN SHRIMP WITH JERK SEASONING ENJOY DAN:

             CARIBBEAN SHRIMP SALAD by CHEF DAN:

Serves 4

 

INGREDIENTS:

1-tablespoon olive oil

1-pound raw shrimp peeled and deveined

1-red pepper, diced

1 tablespoon jerk seasoning, recipe to follow

1-(15 Oz) can black beans

3/4-cup frozen corn, defrosted

1-jicama, peeled and diced

1 avocado, pitted, peeled and diced

1 ripe mango, diced

2 bags baby spinach

 

DRESSING INGREDIENTS:

2/3-cup lime juice

1 tablespoon dark rum

1 tablespoon brown sugar or Agave Nectar

2 tablespoon olive oil

2 tablespoons cilantro, chopped

1 teaspoon EACH Dijon mustard, fresh ginger and minced garlic

1/2-jalapeno, seeded and minced

 

DIRECTIONS:

1.   Whisk together all the dressing ingredients in a bowl.

2.   Remove 1/2-the dressing and reserve for dressing the spinach.

3.   Rinse and drain the black beans, add to the dressing.

4.   Place red peppers, corn, mango, jicama, and mango into the dressing and stir to coat.

5.   Toss the shrimp into the jerk seasoning, toss to coat.

6.   Heat a skillet over high heat; sauté shrimp in olive oil for 3-4 minutes.

7.   Toss spinach with reserved dressing.

8.   Divide between 4 dinner plates, top with marinated vegetables, sautéed shrimp and avocado slices.

 

JERK SEASONING:

2 tablespoons minced onions, 3 teaspoons dried thyme, 2 teaspoons ground allspice, 2 teaspoons ground black pepper, 1/2-teaspoon ground cinnamon, 1/2-teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1/4-teaspoon cumin, and 2 teaspoons sugar.

 

ENJOY DAN:                              BON-APPETITE!!