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Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa

Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine
Yield Makes 4 servings
Spicy Jamaican jerk seasoning gives this grilled shrimp recipe a hot kick. Pair with our Caribbean-inspired mango salsa to help cool your taste buds.

Ingredients

  • 1 mango, peeled and finely chopped
  • 1/2 avocado, finely chopped
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 pounds unpeeled large raw shrimp
  • 1 red onion, cut into 1/4-inch-thick slices
  • 2 tablespoons olive oil
  • 3 tablespoons Jamaican Jerk Rub

How to Make It

  1. Combine first 7 ingredients in a medium bowl, and set salsa aside.

  2. Peel shrimp, leaving tails on; devein. Toss shrimp and onion with oil in a large bowl, sprinkle with Jamaican Jerk Rub, and toss to coat. Grill shrimp and onion over medium-high heat (350° to 400°) 6 minutes, or just until shrimp turn pink, turning once. Chop onion and add to salsa mixture, stirring gently. Serve shrimp with salsa.