Jerk Shrimp Wrap Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
• Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
• Roast in the preheated oven until shrimp are opaque, about 15 minutes.
• Sprinkle with cilantro and serve with brown rice and lime wedges.

Steps:

• In a large skillet heat the olive oil over medium heat. Add the shrimp and season with the Jerk seasoning. Cook 3 to 4 minutes or until pink.
• Add the onion and rice, cook until the rice is warm, about 2 minutes. Warm the tortillas. Evenly distribute the rice and shrimp mixture between the tortillas. Top each with lettuce, salsa, cheese, and ranch. Roll up burrito style and cut in half. Serve immediately.

Steps:

• Prepare the grill or preheat the broiler.
• Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.
• Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.

Steps:

• Heat grill to medium-high and grease the grates with oil.
• In a food processor, combine the 2 chopped scallions with the chiles and garlic, and pulse until finely chopped. Add the thyme, lime juice, soy sauce, sugar, allspice, salt, pepper and the 3 tablespoons of oil; pulse until a coarse paste forms. Transfer the mixture to a large bowl, add the shrimp and toss until evenly coated. Let stand for 15 minutes, tossing occasionally.
• Working in batches, grill shrimp directly on the grill grates until nicely charred and just cooked through, about 2 minutes per side. Transfer to a serving platter, garnish with the sliced scallions and serve with lime wedges.