Jerk Shrimp with Mango Salsa

Ingredients:

For the Shrimp

• 1 pound of shrimp (cleaned and deveined)

• 2 tablespoons olive oil

• Mom’s Spice Seasoning

For the Mango Salsa

• 1 ripe mango, peeled, pitted, and diced

• 1/2 tomato, diced

• 1/2 red onion, finely chopped

• 1 small jalapeño, seeded and finely chopped (optional, for heat)

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Salt and black pepper to taste

For the Jerk Sauce

• 2 tablespoons Walkerswood Jerk Seasoning

• 2 tablespoons unsalted butter

• 1 teaspoon honey

• 1 teaspoon garlic paste

• 2 tablespoons brown sugar

• 2 tablespoons water (to thin it out)

Instructions:

1. Season the Shrimp:

• After you have cleaned and deveined the shrimp, pat them dry with paper towels.

• Season the shrimp generously with Mom’s Spice Seasoning

2. Prepare the Mango Salsa:

• In a medium bowl, combine the diced mango, diced tomato, red onion, jalapeño (if using), and cilantro.

• Squeeze the lime juice over the mixture and season with salt and black pepper to taste.

• Toss gently to combine.

• Cover and refrigerate until ready to serve.

3. Cook the Shrimp:

• Drizzle 2 tablespoons of olive oil into a preheated skillet. 

• Cook the shrimp for about 2-3 minutes per side, or until the shrimp is pink

4. Prepare the Jerk Sauce:

• Melt 2 tablespoons of butter in a sauce pan

• Add in Walkerswood Jerk Seasoning, honey, garlic paste, brown sugar and water then whisk together

• Cook on low for 2-3 minutes

• Add shrimp to jerk sauce and baste 

5. Serve:

• Place the cooked shrimp on a bed of rice

• Top with a generous spoonful of mango salsa.

• Garnish with extra cilantro and lime wedges if desired.