JERK SHRIMP KEBABS WITH TOMATOES, ONIONS, AND PEPPERS

Jerk Shrimp Kebabs with Tomatoes, Onions, and Peppers image

Yield serves 6

Number Of Ingredients 9

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1/2 cup bottled jerk sauce
1/2 cup plus 2 tablespoons olive oil
1 1/2 teaspoons peeled and finely chopped fresh ginger
Salt and freshly ground black pepper to taste
1 pound large shrimp, peeled and deveined
1 cup grape or cherry tomatoes
1 large onion, cut into chunks
1 red bell pepper, seeded and cut into 1/4-inch strips
1 tablespoon chopped fresh parsley, for garnish

Steps:

If using bamboo skewers, soak them in water for at least 20 minutes. Preheat the broiler or prepare the grill.
To make the marinade: In a large bowl, whisk together the jerk sauce, 1/2 cup of the olive oil, the ginger, salt, and pepper. Add the shrimp and toss to coat. Cover and marinate for 15 minutes.
In a separate bowl, toss the tomatoes and onion with the remaining 2 tablespoons olive oil. Season with salt and pepper.
Spread the vegetables out on a large plate and microwave them for 2 minutes. Let the vegetables cool slightly, then thread them onto skewers along with the shrimp.
Place the skewers on a rimmed baking sheet lined with aluminum foil, or, if grilling, place on the grill. Cook, turning once, for 5 to 6 minutes more, or until the vegetables are tender and the shrimp are opaque. Garnish with the parsley before serving.
If you can't find jerk sauce, you can skip it and make this even simpler. Just brush the shrimp and veggies with olive oil, season with salt and pepper, and grill as directed. The shrimp won't be spicy, but their sweet flavor will really shine.