Jerk Shrimp with Cucumber Mango Salsa

Servings: 4 | Serving size: 4 ounces shrimp with salsa

Cooking Time: 30 Minutes

This recipe can easily be multiplied or divided by 2. This recipe makes great leftovers. The salsa is even better the next day and the shrimp can be served hot or cold. Reheat gently to avoid overcooking the shrimp.

This recipe also requires making Jerk Rub. Serve with Caribbean Rice.

Ingredients

• 1 large cucumber (peeled, seeded, and diced)
• 1 medium mango (peeled, seeded, and diced)
• 1/8 tsp salt
• 1/2 tsp hot sauce
• 5 large leaves basil (chiffonade)
• fresh ground black pepper to taste
• 1 medium lime
• 16 ounces shrimp (peeled and deveined)
• 2 Tbsp jerk rub or seasoning blend
• 4 tsp olive oil
• 4 large green onions (sliced crosswise; keep white and green parts separate)

Place the diced cucumber, diced mango, salt, hot sauce, basil, and pepper in a small mixing bowl and toss gently until blended.

Zest the lime and juice the lime.

Add the lime zest and lime juice to the salsa and toss gently. Chill.

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil and the white part of the green onion.

Cook for about 3 minutes.

Place the shrimp and jerk seasoning in a bowl and toss well.

Add the shrimp to the hot pan and toss well.

Return the pan to the oven and cook for about five minutes.

Turn the shrimp over and add the green part of the green onions.

Cook for another 4 to 5 minutes until the shrimp are pink and firm.

Serve with the mango salsa.