Name: Jamaican Jerk Shrimp & Pineapple Salad
Ingredients: 1 cup unsweetened pineapple juice; 1 teaspoon freshly grated lime zest; 3 tablespoons lime juice; 1 tablespoon canola oil; 2 cloves garlic (very finely chopped); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 tablespoons Jamaican jerk sauce ((see Note)); 20 large shrimp (about 1 pound, peeled and deveined); 3 cups cooked white rice; 1 16- ounce can black beans (rinsed); Salt & freshly ground pepper to taste; 2 cups fresh pineapple chunks ((about 1/2 pineapple)); 6 thick scallions (trimmed and cut into 2-inch lengths); 1 head Boston lettuce (washed, dried and torn); Lime slices for garnish

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Jamaican Jerk Shrimp & Pineapple Salad

Course: Main Course, Salad

Keyword: pineapple, shrimp

Servings:

Author: EatingWell

Ingredients

1 cup unsweetened pineapple juice
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1 tablespoon canola oil
2 cloves garlic very finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons Jamaican jerk sauce (see Note)
20 large shrimp about 1 pound, peeled and deveined
3 cups cooked white rice
1 16- ounce can black beans rinsed
Salt & freshly ground pepper to taste
2 cups fresh pineapple chunks (about 1/2 pineapple)
6 thick scallions trimmed and cut into 2-inch lengths
1 head Boston lettuce washed, dried and torn
Lime slices for garnish

Instructions

Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.
TIPS & NOTES Note: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.