Hot Pepper Shrimp (Jamaica)

Jamaican hot pepper shrimp makes a delicious appetizer or could be served as a main for lunch. It uses jerk marinade in the dressing so be sure to see the base recipe for jerk chicken, so you are prepared. This has all the flavours of Jamaica and is easy to make, a perfect beginning to our Jamaican meal. Of course, since you have the jerk base, you might as well make the jerk chicken as well, you will love it!

2 cups water
4 Scotch bonnet, chilies or habaneros, halved
3 green onions, chopped
½ red onion, sliced
1 mango, sliced
3 fresh thyme sprigs
3 cloves garlic, minced
1 Tbsp. sea salt
1 bay leaf
1½ tsp. whole allspice
1 lb large shrimp, uncooked, peeled, deveined

For the Dressing:
1 tsp. Jamaican jerk base
2 Tbsp. olive oil
1 tsp. white wine vinegar
½ lime, freshly squeezed

Combine water, chilies, green onions, thyme, garlic, salt, bay leaf and allspice in a large saucepan. Bring to boil then reduce heat, cover and simmer 10 minutes.

Add shrimp and bring to boil.

Remove the pan from heat let stand until cooked through about 10-15 minutes. Drain shrimp, discarding the liquid.

Transfer the shrimp to a bowl and add the red onion and sliced mango.

Whisk together all the dressing and drizzle over. Toss well and serve.

Makes 4 servings.