1 poundraw jumbo shrimp (16 to 20 per pound) with tails on,peeled and deveined
4lime wedges,for squeezing over shrimp right before eating
Instructions
In a wide shallow bowl, combine olive oil, lime juice, garlic, and 2 tablespoons of the jerk seasoning.
Add shrimp to bowl and fold gently to evenly coat. Cover bowl and set in the fridge for 30 minutes.
Remove shrimp from fridge and fold gently to coat again.
Heat grill to medium-high. Make sure grates are clean, and then oil them well.
Set shrimp on grates and grill for 2 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Total grilling time will vary depending on size of shrimp and grill temperature. Take care to not overcook.
Serve hot, with fresh lime wedges to squeeze over the top. This pairs well with cilantro lime rice and grilled pineapple or pineapple salsa!
Notes
If desired, add marinated shrimp to skewers and then grill the skewers. If using wooden skewers, be sure to soak them in water for at least 1 hour before grilling.To oil the grill grates: Add some vegetable oil to a small bowl. Fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the soaked paper towel over the clean, hot grates, repeating until the grill grates are thoroughly oiled.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.