Caribbean Jerk Grilled Shrimp with Cilantro Lime Rice

This dish makes a great appetizer or an easy main course for seafood lovers. The natural sweetness of grilled shrimp, marinated in Island Heat Caribbean Jerk seasoning, pairs beautifully with the bright, earthy flavors of cilantro lime rice. It’s a match made in island heaven—and a true Caribbean staple.

Ingredients

• 1 lb Gulf jumbo shrimp, peeled and deveined (uncooked)

• 1 cup orange juice

• 1½ tbsp Island Heat Caribbean Jerk seasoning

• 2 cloves garlic, minced

• 2 whole limes

• 1 bunch cilantro, chopped

• Bamboo skewers

• Olive oil (for skewers)

Method

1. In a blender, combine the orange juice, jerk seasoning, and garlic. Blend until smooth.

2. Pour the marinade over the shrimp and refrigerate for 20–30 minutes. Do not marinate longer, as the acidity in the orange juice will begin to cook the shrimp.

3. While the shrimp marinates, soak the bamboo skewers in water to prevent burning on the grill.

4. Once marinated, lightly oil the skewers with olive oil. Thread the shrimp onto the skewers, reserving the remaining marinade for basting.

5. Grill the shrimp over medium-high heat for about 1½ minutes per side, removing them once the shrimp are opaque and pink and no longer translucent.

To Prepare the Rice

1. Using a ratio of 2 cups water to 1 cup rice, prepare the desired amount of rice.

2. Bring the water to a boil, add the rice, cover, and simmer until all the water is absorbed.

3. Remove from heat, uncover, and let stand for 2 minutes.

4. Fluff the rice with a fork, then fold in the chopped cilantro and the juice of both limes.

Plating

Serve the cilantro lime rice in a bowl or on a plate. Arrange the grilled shrimp skewers over the rice, sprinkle lightly with Island Heat Caribbean Jerk seasoning, and baste with the reserved marinade.

Enjoy with a chilled Pinot Grigio or a dry Chardonnay.