Title: Jamaican Shrimp Salad
Categories: Spice Shellfish Salad
Yield: 1 Servings

2	lb	Fresh or frozen large shrimp
		In shells
1/4	c	Salad oil
3	tb	White Wine Vinegar
2	tb	Lime Juice
2		Limes Thinly Sliced
1		Jalapeno Pepper, Seeded,
		Chopped or more
1	tb	Honey
2	ts	Walker's Wood Jamaican Jerk
		Seasoning or more
1	md	Mango, Pitted & Sliced
1	sm	Red Onion, Quartered &
		Sliced

In a large saucepan cook shrimp, uncovered in lightly salted boiling warer, 1-3 min, drain immediately. Peel, leaving tails intact, devein. Place shrimp in a heavy plastic bag and chill foor up to 24 hours. (This section is for the purists among us - I'm sure you can use P&D shrimp from any major foodstore).

For marinade, in a screw top jar combine oil, vinegar, lime juice, pepper, honey & jerk. Cover & shake well to blend, pour over shrimp and chill for one hour.

To serve, drain shrimp and reserve marinade. In a large bowl or serving platter layer shrimp, lime, onion and mango, repeating until all are used. Drizzle reserved marinade over, serve with a good negro cerveza & enjoy!

mfreie@ix.netcom.com (Michael Freie) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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