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Jamaican Jerk Shrimp
• 1 kg. jumbo shrimp, peeled & de-veined
• 1 Tbls. Helen's Tropical Jerk Marinade
• 4 Tbls. olive oil
• 1/2 sweet red pepper, chopped
• 1/2 sweet green pepper, chopped
• 1 vidalia onion, chopped
• 1 stalk celery, chopped
• 1 mango
• 60 ml. olive oil
• 1 Tbls. cider vinegar
• Salt and pepper to taste
• 4 Tbls. sour cream
• 4 Tbls. mayonnaise
• 1 Tbls. horseradish
• 1 tsp. lemon juice

Marinate shrimp in mixture of Helen's Tropical Jerk Marinade and 4 Tbls. olive oil. Mix chopped red and green pepper, onion, celery and mango together with 1/4 cup olive oil, cider vinegar and salt & pepper, chill in refrigerator. Mix sour cream, mayonnaise, horseradish and lemon juice, chill separately. Vidalia onions are sweet onions popular in America, if you can't find one use a Spanish onion or any mild onion.

Grill marinated shrimp 2 minutes on each side. In the center of a plate put 1 dollop of mixture of sour cream mayonnaise, horseradish and lemon juice. Around edge of plate equal space apart, add 6 dollops of mixture of red & green pepper, onion, celery, mango, olive oil, vinegar and salt & pepper. Arrange shrimp in between the 6 dollops.

Related Products to this article
Helen's Tropical Exotics Helen's Tropical Jerk Marinade
Helen's Tropical Jerk Marinade

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