Grilled Jerk Large Shrimp Skewers with Pineapple & Red Bell Pepper

Ingredients

• 1¼ lb Large Shrimp, peeled
• 2 cups Pineapple, in 1-inch cubes
• 1 Red Bell Pepper, in 1-inch squares
• 3 scallions, roughly chopped
• 1 scotch bonnet, stem removed
• 4 cloves garlic
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 1 tsp dried thyme
• ½ tsp ground cinnamon
• 3 tbsp neutral oil
• 8 skewers, soaked if wooden

Method

1. Blitz the scallions, scotch bonnet, garlic, ginger, soy, lime, brown sugar, allspice, thyme, cinnamon, and oil into a loose dark paste. Taste it on a fingertip and brace yourself.
2. Toss the Large Shrimp with two-thirds of the jerk paste and marinate 20 minutes for shrimp, up to 4 hours for poultry. Reserve the rest of the paste for basting.
3. Thread onto skewers, alternating Large Shrimp with Pineapple and Red Bell Pepper so everything gets equal fire time.
4. Grill over high direct heat 3–4 minutes a side, basting once. Shrimp are done the second they turn opaque and curl; poultry needs 165°F (74°C).
5. Let the skewers rest 2 minutes so the juices settle, then squeeze more lime over and eat straight off the stick.