Friday, May 6, 2011

Island Salad with Jerk Shrimp

A meal that can transport us to "the Islands" is always welcome at our table. In Quebec the weather has been particularly dreary this week. My green thumbs are raring to start gardening but the rain is forcing me to stay indoors. Fortunately this salad which combines delicious lime and cilantro flavors with spicy jerk seasoning can bring out the sunshine indoors at least.

14 ounces/397 grams large, raw shrimp, deveined

Jerk Marinade
4 spring/green onions
2 garlic cloves
1x1 inch knob of ginger
1 scotch bonnet pepper, stem and seeds removed
Leaves of 4 sprigs of fresh thyme
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons safflower oil
2 tablespoons apple cider vinegar
1 teaspoon agave nectar

Pulse the marinade ingredients in a food processor to combine. Add the marinade to the cleaned shrimp. Marinate the shrimp in the jerk sauce overnight or at least 4 hours in a sealed container.

Cook the shrimp in a non-stick skillet over medium heat until opaque. Remove the shell of each shrimp except the tail and the last section before the tail. Set aside.

Island Salad
1 can of shoepeg corn, rinsed and drained
1 can black beans, rinsed and drained
¼ red onion, thinly sliced
1 English cucumber, sliced
1 or 2 tomatoes, sliced
1 handful fresh cilantro
A good splash of safflower oil
A good splash of fresh lime juice
Sea salt and black pepper, to taste

In a large bowl combine the corn, black beans and red onion. Add the cucumber, tomato, cilantro, oil and lime; combine gently. Divide the salad over 4 large plates or salad bowls. Divide the jerk shrimp over the salads. Add salt and black pepper to taste.

Serves 4

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