• 1/3 cup prepared jerk seasonings (I used Tone's Jerk Seasoning)
• 24 large shrimp (approx 1 - 1 1/2 lbs), shelled but leave tail on
• 2 teaspoons canola oil
• 1/4 cup dark rum
• 1/4 cup packed brown sugar
• 2 teaspoons molasses
• 2 tablespoons apple cider vinegar
• 1/8 teaspoon salt
• 3 medium bananas (NOT too ripe), peeled and minced
• 1/2 Serrano chile, seeded and minced
• 2 tablespoons fresh cilantro leaves, chopped
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt

Method

Pour jerk seasoning onto plate. Dredge peeled shrimp into seasoning.

Heat oil in a large skillet to medium-high heat. Cook the shrimp for several minutes on each side, or until pink throughout

Combine the rum, sugar, molasses, vinegar and salt in a small saucepan over medium-high heat. Cook this mixture until it is reduced into a syrup-like glaze; stir frequently.

In a bowl, add the peeled and diced bananas, minced chile, chopped cilantro, lime juice and salt; mix well.

To serve, pour some of the molasses glaze into center of individual dinner plate. Place 6 shrimp on top of glaze and top with banana salsa; repeat for three more plates with remaining ingredients.

Serves 4

Contributor: Jennifer Fisher

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