Jerk Shrimp with Mango Salsa, Spanish Rice and Beets

JERK SHRIMP WITH MANGO SALSA

Yields 4 servings

For the Marinade:

*The following spices I used are all dried spices

1 teaspoon thyme

1 teaspoon marjoram

1 teaspoon ginger

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes

1/2 teaspoon pepper

1/4 teaspoon allspice

1/4 teaspoon cinnamon

2 tablespoons Habanero hot sauce or 2 fresh Habanero peppers, minced

2 tablespoons red wine vinegar

2 tablespoons tamari or soy sauce

2 tablespoons agave nectar or brown sugar

2 tablespoons olive oil

Juice of 3 key limes or 1 regular lime

*Adding fresh, finely chopped herbs is optional, but a great addition from my garden

2 tablespoons fresh parsley

2 tablespoons fresh pineapple sage

Salt to taste

Lastly:

*1 pound extra large shrimp, cleaned and peeled (leaving tails on is optional)

For the Salsa:

1 mango, peeled (remove pit)

1/2 fresh, small pineapple

1 small red onion, sliced thick

1 small red bell pepper, stem and seeds removed

1 small yellow bell pepper, stem and seeds removed

1 Habanero pepper

1 serrano pepper

Olive oil

1/3 cup cilantro, chopped, plus more for garnish

Juice of 2 key limes

1 teaspoon chile limon powder, optional

Salt and pepper, to taste

You will also need:

4 cups of steamed, yellow rice

RICE

I used Zatarain's Spanish rice according to package directions:

Zatarain's Spanish Rice, New Orleans style

1 1/2 C. water

1 (14 1/2 oz can) diced tomatoes

1 Tbs. butter

Heat to boil, cover reduce to simmer and cook 25 minutes until tender.  Remove from heat, let stand 5 minutes, fluff and serve.

BEETS Original recipe called for orange juice and zest. I didn't have any so used Mangue and increased the amount of brown sugar.

16 oz jar Aunt Nellie's Pickled Beets

1/4 C. Mangue (Mango pulp vinegar)

1/3 C. brown sugar

1 Tbs. cornstarch

Cut beets in half, mix all ingredients and heat until thickened and heated through.