Jerk Shrimp Po Boys
Karen Mason
Great Game Day Sandwiches!
ingredients
- 6 6" Bamboo skewers
- 36 Shrimp (16-20 ct per lb)
- 1 qt jerk marinade
- 12 oz mango salsa
- 1/2 head iceberg lettuce shredded
- 6 6" hoagie rolls
- 2 oz fresh cilantro, chopped
- Marinade
- 1 bunch scallions, sliced
- 1 T chopped garlic
- 1 T chopped shallots
- 1/4 cup fresh thyme leaves
- 1 jalapeno pepper, chopped
- 1 scotch bonnet Chile pepper, chopped
- Juice and zest of 2 limes
- 1 cup jerk seasoning (available in spice isle)
- 2 cups mojo marinade
- 4 oz hot sauce
- 1/2 cup honey
- Mango Salsa
- 1/2 cup finely diced red onion
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced yellow bell pepper
- 1/4 cup finely diced green bell pepper
- 1 cup medium-diced mango
- 1/4 cup honey
- Juice and zest 1 lemon
- Juice and zest 1 lime
- Salt and White Pepper to taste
directions
- 1
Thread six shrimp onto each skewer, put into a large zip-top bag and cover with jerk marinade. Seal bag and marinate in refrigerator at least 3 hours or overnight.
- 2
To Cook: Place skewered shrimp onto a medium hot grill and cook each side for 4 minutes. While shrimp is grilling, split hoagie rolls and fill each with a bed of shredded lettuce. When shrimp is done, place skewered shrimp onto the lettuce and carefully remove the skewer. Top with mango salsa and chopped cilantro.
- 3
Marinade: Combine all ingredients in a blender, puree well and place in a non-reactive container. Keeps in refrigerator for up to a week.
- 4
Mango Salsa: Combine all ingredients in a non-reactive container. Keeps in refrigerator for up to a week.
Source: Karen
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