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Chef with red wine glass


Serves 4

This doesn't have to be a spicy dish. You may eliminate the hot sauce entirely if you prefer. Some people buy jumbo shrimp, some buy super-colossal shrimp. Whichever size you choose, serve about half a pound of shrimp to each guest.
Fish Grilled & Smoked, by John Manikowski


    · 3-4 garlic cloves
    · 2 tablespoons coarsely chopped sweet white onion
    · 1½ tablespoons vinegar
    · 1 tablespoon honey or pure maple syrup
    · 1 tablespoon Worcestershire sauce
    · 1 teaspoon ground cumin
    · 1 teaspoon coarsely ground black pepper
    · 1 teaspoon salt
    · 1 teaspoon hot sauce
    · 1/2 teaspoon ground cinnamon
    · 1/2 teaspoon ground nutmeg
    · 2 pounds large shrimp, about 16, peeled & deveined
    · 4 wooden skewers (1½ inches long), soaked for 30 minutes in warm water
    · Lemon wedges


1. Preheat a grill.

To make the jerk seasoning, pulse the garlic, onion, vinegar, honey, Worcestershire sauce, cumin, pepper, salt, hot sauce, cinnamon, and nutmeg four to five times in the bowl of a food processor. Scrape down the sides with a spatula and puree for 15 to 20 seconds.

3. Toss the shrimp with the jerk seasoning until the shrimp are thoroughly covered

4. Skewer the shrimp, four per skewer, and grill for 4 to 5 minutes; turn and grill 4 to 5 minutes longer or until shrimp turn pink. (If using charcoal, reduce the time to 3 to 4 minutes per side, depending upon size).

5. Serve immediately with the lemon wedges.

Grill skewers of vegetables, such as zucchini, green and red bell peppers, onions, and portobellos, along with the shrimp. The vegetable skewers cook about the same amount of time as the shrimp.

To Drink: Cold microbrewed beer or iced tea with lemon.



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