Bowl of Jerk Shrimp Salad
(click to enlarge)

Jerk Shrimp Fruit Salad


Jamaica
Makes:
Effort:
Sched:
DoAhead:  		 2-2/3 #
**
1-1/4 hrs
Yes		 A typical Caribbean fruit salad with a moderately sweet Honey Lime dressing, and with tasty Jamaican Jerk marinaded Shrimp. Can be made ahead and good for buffet. See also Comments.




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Shrimp (1)
-- Marinade
Garlic
Lime Zest
Lime Juice
Jerk Seasoning (2)
Olive Oil
-- Salad
Corn Kernels (3)
Jalapeño (4)
Bell Pepper, red
Pineapple chunks (5)
Papaya chunks
Tangerines chunks
-- Finish
Avocado chunks
Lettuce
Honey Lime Dressing (6)  
-- Garnish
Cilantro
Do Ahead   -  (Dressing 25 min / Jerk Seasoning 20 min / Shrimp 30 min)
  1. Make Honey Lime Dressing if not on hand.
  2. Make Jerk Seasoning if not on hand.
  3. Shell and de-vein SHRIMP. If doing much ahead, freeze them.
Shrimp   -   (12 min prep + marinade - 20 min fry + cool and chill)
  1. Crush GARLIC and crush well.
  2. Zest 1 LIME, then squeeze LIME JUICE.
  3. Tumble SHRIMP with all Marinade items and refrigerate for at least 15 minutes.
  4. Lightly oil a skillet and bring up hot over high heat. In batches, lift shrimp with tongs and place on skillet. Let fry for 3 minutes, turn over and fry 2 minutes (time may vary with size of shrimp). Let cool and chill in the fridge.
Salad   -   (20 min)
  1. Drain, cut, or thaw Corn Kernels as appropriate.
  2. Cap and core JALAPEÑO and chop fine. How hot it will be depends on how much of the white veins you leave in.
  3. Cap and core BELL PEPPER and dice about 1/3 inch.
  4. Cut PINEAPPLE into about 1/2 inch thick x 3/4 inch chunks.
  5. Segment TANGERINES and cut in half crosswise, or into thirds if very large. You can remove the membranes if you want to do something tedious.
  6. Place all Salad items and Fried Shrimp into a mixing bowl and tumble until well distributed.
Finish   -   (15 min)
  1. Peel and seed AVOCADO and cut into about 3/4 inch chunks. Add to the salad and tumble gently.
  2. Line Salad Bowl(s) with Lettuce.
  3. Finish: Here you can spoon Salad into bowl(s), drizzle Dressing over (as in the photo) and garnish with Cilantro - or you can tumble the Salad with the Dressing (as was done with the salad after the photo was taken), spoon into the bowls and garnish with Cilantro.
  4. Serve chilled.
NOTES:

  1. Shrimp:

      Size is up to you and your method of presentation. For buffet service I use on the smaller side of medium.

  2. Jerk Seasoning:

      This is a very important seasoning in Jamaica, see our recipe Jerk Seasoning. The chili heat of this seasoning will be almost undetectable in the salad.

  3. Corn Kernels:

      In order of preference, Fresh, Canned, or Frozen. A 15 oz can is 1-1/2 cups, just eat the rest as a snack.

  4. Jalapeño Chili:

      One Jalapeño cored and with the veins scraped out will make this salad very mild, embarrassingly mild for Jamaica. Use 2, or Scotch Bonnets if you like.

  5. Pineapple:

      For practicality, I use canned slices, so there is no time in this recipe for dismantling a fresh Pineapple.

  6. Honey Lime Dressing

      A dressing used for many Caribbean style Fruit Salads. Also popular in the US Southwest (with added Salt and Cumin) for various salads and marinades. Easily made by our recipe Honey Lime Dressing.

  7. Comments:

      The list of Fruits is not carved in stone. Use whatever (at least mostly) tropical fruits you desire or have on hand, though Pineapple is pretty much universal. Suggested are: Guava, Bananas, Oranges, Lychee, Passion Fruit, Rambutan, Dragon fruit, Jackfrluit, Melons, Fresh Coconut, Apples.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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