Title: Jerked Shrimp
Categories: Seafood Diet Alcohol
Yield: 2 Servings

3/4	lb	Large shrimp
1	ts	Canola oil
1/4	c	Diced onion
1	c	Diced tomatoes
1	tb	Chopped fresh thyme OR
2	ts	Dried thyme
1/4	ts	Allspice
1	ts	Sugar
2	md	Jalapeno peppers, seeded and chopped
2	tb	Light rum (water may be substituted if desired)
		Salt and freshly ground black pepper to taste

"Buy shelled shrimp if possible. Do not overcook the shrimp. They will become rubbery."

Shell and devein shrimp if you didn't buy them that way. Rinse and cut in half or into 1-inch pieces. Heat oil in a medium nonstick skillet. Add onion and saute' 2 minutes. Add tomatoes, thyme, allspice, sugar and jalapenos. Saute' 1 minute. Add shrimp and rum. Cook 2 minutes. Add salt and pepper to taste and serve over rice and peas.

Nutritional information per serving: calories - 271 (from fat - 19 percent), protein - 36, fat - 6 gms., carbohydrates - 10 gms., cholesterol ~ 262 mg., fiber - 1.3 gms., sodium - 263 mg.

FROM: The March 9, 1994, issue of the Santa Rosa Press Democrat formatted to MM by Trish McKenna

NOTE: I know this recipe contains sugar - however it is well within the dietary guidelines set forth by the American Diabetes Association. For those who would prefer not to use the sugar called for you may substitute a sugar substitute, but do no use aspartame (Equal). You will need to use a substitute that will stand up to heat without losing its sweetness. (Trish)

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