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      Title: Grilled Jerk Shrimp
 Categories: Seafood, Chilies, Vegetables, Citrus, Herbs
      Yield: 4 Servings

      3 tb Neutral oil; more for
           - greasing the grates
      3    Scallions; 2 in 1" pieces, 1
           - thin sliced as garnish
      2    Scotch bonnet or habanero
           - chilies; stemmed, halved
      5 cl Garlic
      2 tb Fresh thyme leaves
      1 tb Fresh lime juice; + wedges
           - for serving
      1 tb Soy sauce
      1 tb Turbinado or lt brown sugar
      1 ts Ground allspice
      1 ts Kosher salt
    1/2 ts Ground black pepper
      1 lb Cleaned large (U-20),
           - tail-on shrimp

  Heat grill to medium-high and grease the grates with oil.

  In a food processor, combine the 2 chopped scallions with the
  chilies and garlic, and pulse until finely chopped. Add the thyme,
  lime juice, soy sauce, sugar, allspice, salt, pepper, and the 3 tb
  of oil; pulse until a coarse paste forms. Transfer the mixture to a
  large bowl, add the shrimp and toss until evenly coated. Let stand
  for 15 minutes, tossing occasionally.

  Working in batches, grill shrimp directly on the grill grates until
  nicely charred and just cooked through, about 2 minutes per side.
  Transfer to a serving platter, garnish with the sliced scallions
  and serve with lime wedges.

  Recipe by Kay Chun

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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