We are halfway through summer, and a good way to embrace the fine weather is with some delicious food fresh off of the grill.
The combination of grilled jerk shrimp and guacamole is a perfect way to do that. Full of flavour, and with just hint of spice. Try the recipe below for something new.
Here’s what you’ll need:
- Pre-soaked wooden skewers or metal skewers
- 2 packages of frozen jumbo uncooked shrimp
- Your preferred jerk season or jerk marinade sauce
- 1/4 c unsweetened shredded coconut toasted
- 4 large avocados
- 1 medium tomato diced
- 1/2 of a mango diced
- 2-3 tablespoons of white onion diced
- 2 limes
- Handful of cilantro chopped
- A splash of tequila (if you are feeling adventurous – I added two capfuls)
- A splash (approximately a tablespoon) of orange juice
Now here’s what to do:
1. Thaw your shrimp if they are frozen. (You can do this quickly by simply running the frozen shrimp under cold water for a bit) Once the shrimp is thawed, pat dry and remove an excess liquid/water. Devein the shrimp if they aren’t already. Throw the shrimp in a bowl and either add a dash of olive oil with your jerk seasoning and toss, or add your marinade and toss. Let the shrimp marinade.
3. Turn the oven on to 350F. Spread out the coconut on a pan with parchment paper and toast the coconut for 3-6 minutes, carefully checking the coconut regularly to make sure it doesn’t burn. Remove coconut when it is browned slightly.
2. Start your BBQ and let it heat up to 350-450F. Skewer the shrimp with presoaked wooden skewers or metal skewers.
3. Remove the peel and seed from the avocados. Put avocado in a bowl and smash with fork. Mix in the diced tomato, onion, mango, onion, cilantro, and juice of the two limes. Incorporate the tequila and orange juice, along with the salt and pepper. (You can also add finely diced jalapeno pepper if you want a little extra kick.)
4. Grease the grill. Grill the shrimp for 5-7 minutes, turning once. You want the shrimp to be pink on the outside and white on the outside. Be careful not to over cook, or else the shrimp will become quite tough.
5. Remove the shrimp from the skewers. Put them on a plate. Add a dollop of guacamole on top of each shrimp and finish off with a sprinkle of toasted coconut.
6. Serve them on one of our tapas plates for easy carrying. Enjoy with a Saison Farmhouse Ale from Collingwood Brewery.