Page 5 - Barbecue News Magazine August 2020
P. 5

 everyday bbq
Jerk Shrimp Cocktail
  Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Jerk Shrimp with Grilled Pineapple Salsa and Montego Bay Cocktail Sauce
Ingredients:
Jerk Seasoning Rub
2 tbsp granulated garlic
2 tbsp onion powder
2 tbsp brown sugar
2 tbsp dried parsley
1 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp dried thyme
1 tbsp cayenne pepper
1 1/2 tsp allspice
1 1/2 tsp ground black pepper 1 tsp cumin
1 tsp ground nutmeg
1 tsp ground cinnamon
Directions:
Prepare the rub:
Combine all the ingredients in a medium bowl and set aside. Any leftover rub may be stored in an airtight con- tainer for up to 6 months.
Montego Bay Cocktail Sauce:
2/3 cup ketchup
1/2 cup mayonnaise 2 tbsp horseradish 2 tsp lemon juice
Prepare the Cocktail Sauce:
In a small bowl combine ketchup, mayonnaise, horseradish, and lemon juice. Cover and refrigerate until ready to serve.
Grilled Pineapple Salsa:
Ingredients:
1 large pineapple peeled, cored, cut into 1⁄2 inch thick slices 1 pepper (jalapeno, red bell) diced, optional
2 tsp olive oil
1/2 cup sweet onion, diced
Juice of 1 lime
1 tbsp cilantro, chopped
Kosher salt to taste
Ground black pepper to taste
1 lb. large shrimp 26-30 per pound cleaned and deveined
Directions:
Fire up the grill:
Set up a charcoal grill for direct cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals into the center of the grill to form your direct heat zone.
For the Salsa:
Lightly brush the pineapple slices with olive oil and season with salt and pepper. Place the slices onto the grill grate and cook until charred and tender, about 3-4 minutes per side. Transfer the pineapple to a sheet pan and allow to cool. Once cooled, cut the pineapple into bite size pieces, and toss with jalapeno (if using), onion, lime juice, cilantro, salt, and pepper to combine.
Prepare the Shrimp:
Season the shrimp with the Jerk sea- soning and grill over direct heat until they are firm to the touch and just turn- ing opaque in the center about 3-4 minutes, turning once.
Remove the shrimp from the grill and arrange on a platter with the cocktail sauce and salsa to serve.
 AUGUST 2020
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