A zesty, tropical dish that pairs spicy, grilled jerk shrimp with a refreshing pineapple slaw. The vibrant slaw of pineapple, cucumber, and lime balances the heat, making it a lively, flavor-packed meal perfect for warm-weather dining.

Serves 4.

Ingredients

  • 1⁄4 cup jerk seasoning or jerk paste
  • 1 tablespoon vegetable cooking oil
  • 2 pounds large Wild Caught Texas Shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 8 skewers

Pineapple Slaw

  • 1 cup pineapple
  • 1⁄4 cup red onion
  • 1 bunch cilantro
  • 2 jalapenos
  • 2-3 baby cucumbers
  • juice of two limes

Preparation

  • Mix the jerk seasoning and cooking oil in a medium bowl.
  • Season the prepped shrimp with salt and fresh cracked pepper.
  • Add shrimp to the bowl and toss to coat.
  • Chill the shrimp in the marinade for 1 hour.
  • Place shrimp onto skewers and grill until charred. About 3-4 minutes per side.
  • Spoon slaw onto plate and serve alongside skewers.

Pineapple Slaw

  • Chop pineapple into half inch chunks and place into a large bowl.
  • Julien half of the red onion.
  • Slice half moons of the baby cucumbers.
  • Finely chop one head of cilantro.
  • Add onion, cucumber, and cilantro to the bowl with pineapple.
  • Add in the juice of 2 limes and toss to combine.