FUNKY KINGSTON SHRIMP SALAD

Jerk Marinade

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 2 Tbsp.
TABASCO® brand Soy Sauce 1/2 cup
Shallots, diced 2 cups
Green onions 6 ea.
Jalapeños, deseeded 3 ea.
White vinegar 1-1/2 cups
Orange juice 1 cup
Lemon juice 1/4 cup
Rum 1/3 cup
Allspice, ground 3 Tbsp.
Thyme, dried 2 Tbsp.
Cayenne pepper, ground 2 tsp.
Black pepper 1 Tbsp.
Sage, rubbed 1 Tbsp.
Nutmeg, ground 1-1/2 tsp.
Cinnamon, ground 1-1/2 tsp.
Salt 2 Tbsp.
Garlic, chopped 1/4 cup
Sugar 2 Tbsp.

Salad

Ingredients Weight Measure
Shrimp, fresh, 16/20 count 36 ea.
Bamboo skewers 12 ea.
Bibb lettuce 3 heads
Avocados 3 ea.
Roma tomatoes 3 ea.
Sweet potatoes 6 ea.
Peanut oil for frying

Mango–Key Lime Vinaigrette

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1 tsp.
Garlic, chopped 1/2 tsp.
Salt 1/2 tsp.
Key Lime juice, fresh squeezed 1/2 cup
Shallot, minced 1 ea.
Mango compound 3 Tbsp.
White vinegar 1/2 cup
Dijon mustard 1/4 cup
Sugar 3 Tbsp.
Olive oil 1-1/2 cups
Cilantro, fresh 3 sprigs

Method

  1. For the Jerk Marinade, combine all ingredients in a blender or food processor and pulse until mixed thoroughly.
  2. For the Salad, peel shrimp, leaving the last tail segment on, and devein. Place shrimp into Jerk Marinade and marinate for 45 minutes.
  3. Cut the Bibb lettuce into quarters, discarding the core, and set aside in cooler. Cut avocados into halves, discarding the seed, and slice lengthwise, getting 6 slices per half. Set aside. Core out Roma tomatoes by slicing into halves, then slicing lengthwise, getting 8 slices per half and set aside. Next, cut the sweet potatoes, lengthwise, into halves. Using a zester, cut into the potatoes lengthwise again getting "strings" of sweet potato.
  4. Fry the sweet potatoes in peanut oil at 350°F for 2 minutes. Remove and place onto a platter with paper towels and allow to drain. Set aside.
  5. After the shrimp have marinated, skewer them on bamboo skewers, 3 shrimp per skewer. Then, place them onto a pre-heated, open flame grill and cook for 1 minute on each side, depending on how much heat is applied. Remove from grill and keep warm (shrimp can also be sautéed or baked).
  6. For Mango–Key Lime Vinaigrette, combine all ingredients except olive oil and cilantro in a commercial blender. Blend on low speed and add olive oil in a slow, steady stream. When oil is combined, add cilantro and blend until incorporated.
  7. To serve, place one wedge of Bibb lettuce in the center of each plate. Arrange 3 slices avocado and 2 slices tomatoes in fan shapes in front of the lettuce wedge. Place the skewered shrimp leaning up on the wedge of lettuce and place the sweet potato hay between the shrimp and garnishes. Dress each salad with approximately 1 oz. of vinaigrette per salad. Be sure to dress the lettuce well and then drizzle the rest over the shrimp and garnishes.

Yield: 12 servings