Grilled Jerk Shrimp

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons jerk seasoning (or to taste (see notes for homemade jerk seasoning; or check the links for store bought options))
• 1 medium lime (juiced + extra lime wedges for serving if desired)
• 1 tablespoon honey
• 1 tablespoon soy sauce ((I use reduced sodium))
• 1- pound fresh medium-large shrimp
• Fresh cilantro or fresh parsley (finely minced; optional for garnishing)

Instructions

1. 1

   To a large bowl, add the olive oil, jerk seasoning, lime juice, honey, soy sauce, whisk to combine, then add the shrimp and toss to coat evenly.

2. 2

   Allow the shrimp to marinate for 15-20 minutes; you can keep them on the counter. If you're going to marinate longer, cover with plastic wrap and place the bowl in the fridge. Do not allow the shrimp to marinate longer than 45-60 minutes because the lime juice will start 'cooking' them and they'll turn out tough later.

3. 3

   While the shrimp are marinating, soak wooden skewers in water if using wood rather than metal skewers.

4. 4

   Preheat your grill to medium-high and oil the grates. Or place your grill pan over medium-high to high heat on your stove. Thread 5-6 shrimp onto each skewer until all shrimp are threaded. Reserve the excess marinade. If you're making this in a skillet and plan to saute them, you don't have to thread them onto skewers.

5. 5

   Grill the shrimp for about 2 minutes, flip over, brush generously with the reserved marinade, and cook an additional 2 minutes, or until the shrimp are cooked through. After basting with the reserved marinade, discard it.If you're sautéing them, add them to a large skillet with a bit of olive oil and saute over medium high-heat for about 4 minutes or until done, flipping once midway through.Flipping/Sticking Tip – If the shrimp are sticking and don't want to release, give them another 30-45 seconds. When protein is closer to being done, it will flip/release easier than when it's raw.Cooking Tips - Shrimp cook very QUICKLY and the smaller they are, the faster they cook; total cook time is likely less than 5 minutes but of course, it will vary based on the size of the shrimp and the heat output of your grill. Outdoor grills get very hot, much hotter than your stove, so they'll likely cook even faster. Shrimp are done when they're an opaque peach-pink, and no longer a translucent. They'll also start to curve into themselves like the letter C. If they start curving into a 'tight' C shape, they're on their way to being overdone so take them off the heat. 145F is the desired temp but shrimp give lots of visual cues so I don't tend to actually take the temperature.

6. 6

   Optionally, but recommended, garnish with fresh herbs, extra lime wedges, salsa, rice, etc. as desired and serve immediately.