Ingredients Jump to Instructions ↓

  1. 1/2 cup coconut milk (or lite substitute listed above)

  2. 1/2 cup plain fat-free yogurt (or sour cream)

  3. 1 lime, juice of

  4. 1 teaspoon cumin

  5. 2 garlic cloves (crushed)

  6. 2 tablespoons pineapple juice

  7. 2 tablespoons rum (or 1 t rum extract)

  8. 3 tablespoons light mayonnaise

  9. 1 teaspoon sugar

  10. 1 lb large shrimp (shelled and deveined and tails off)

  11. 2 -3 tablespoons caribbean jerk seasoning (recipe listed above)

  12. 1 (8 ounce) can pineapple chunks (drained and juice reserved)

  13. 1 large sweet pepper (cut into 1 inch chunks)

  14. 4 scallions (cut into 1 inch pieces, green tops disgarded)

  15. 1 (15 ounce) can black beans (rinsed and drained)

  16. 8 cups lettuce (shredded)

  17. metal skewers or bamboo skewer, soaked in water

Instructions Jump to Ingredients ↑

  1. Make

  2. Set aside.

  3. **Just a note of caution. When cutting hot peppers use gloves. Do not touch fingers to mouth or eyes.

  4. Place shrimp in a zip top bag. Add 2 to 3 T. of jerk seasoning and alow to marinate at least 30 minutes 5 Meanwhile make dressing, by mixing all dressing ingredients and put in fridge to let flavors marry. (Pineapple juice is from the reserved juice for the salad).

  5. Place 2 cups lettuce in each of four plates.

  6. Divide black beans equally among plates and put in fridge.

  7. Heat grill to med high.

  8. Skewer pineapple, green peppers and onion equally among 4 skewers.

  9. Skewer shrimp equally among 4 skewers.

  10. Place pineapple skewers on grill about 5 mins before shrimp. These will take about 5 mins per side.

  11. Place shrimp skewers on grill and grill 3 to 4 mins per side, or until opaque.

  12. Layer one skewer of shrimp and one skewer of pineapple and vegetables on lettuce and beans, top with dressing and enjoy.


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