Ingredients
- 1 cup soy sauce
- ¾ cup distilled vinegar
- 1 medium white onion, coarsely chopped
- ¼ cup extra-virgin olive oil
- 4 green onions, coarsely chopped
- 2 tablespoons dried thyme
- 2 habanero peppers, stemmed
- 1 tablespoon brown sugar
- 1 tablespoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 pound uncooked medium shrimp, peeled and deveined
- heavy duty aluminum foil
Why This Recipe Stands Out
Helpful Tips For Cooking
- Don’t overcook the shrimp; they only need a few minutes in the foil to stay tender and juicy.
- Adding a splash of lime juice before serving can brighten the flavors and add a fresh touch.
Directions
Heat your grill to medium-high. While it's warming up, blend together the soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor until it forms a smooth jerk seasoning—this should take about 15 seconds. Then, shape a piece of foil into a little bowl and add the shrimp, pouring enough of the jerk sauce over them to coat well. Place the foil bowl on the grill, seal the top but leave a small opening for steam to escape. Let the shrimp cook for around 10 minutes, stirring every now and then until they turn pink and are cooked through. Carefully transfer the shrimp to a medium bowl. Finally, pour the leftover sauce into a small pan and warm it over medium heat for a couple of minutes before spooning it over the shrimp. Enjoy!
