1 ¼ lbs fresh peeled jumbo shrimp
1 cup Baron’s International Kitchen Caribbean Marinade (hot or mild jerk sauce)
2 red sweet peppers
2 green sweet peppers
2 medium onions
Put shrimp in a ziploc bag and cover well with ¾ cup of Caribbean Marinade.
Marinate for a minimum of 30 minutes or up to an hour for bolder and spicier flavor (discard marinade from ziploc afterwards).
Prepare the grill with a low heat. Cut the vegetables into bite sized pieces (approximately 1 ½ inch squares). If using wood skewers, soak them in water for at least ½ hour before use to avoid burning.
Remove the shrimp from the ziploc bag and discard the remaining marinade in ziploc.
Thread the skewers alternating shrimp and different vegetables.
Grill for 5-7 minutes over indirect heat or until the shrimp turns pink. Turn every 1 ½ to 2 minutes to cook both sides. For spicier flavor brush each side with Caribbean Marinade when turning. Serve with a few lemon slices.
SUGGESTED SIDES: white or brown rice, couscous, plantains, yucca in garlic sauce, Caribbean sweet potatoes, a slice of ripe avocado
SUGGESTED GARNISH: 2-3 sprigs of fresh cilantro and slices of lemon