Grilled Caribbean Shrimp with Summer Tabbouleh
1 package Chef Lynn Crawford’s Caribbean Shrimp
400g (14 oz) package frozen large shrimp (31-40 count), thawed
3 tbsp Jerk Seasoning (recipe follows)
¼ cup good quality olive oil
2 tbsp tomato paste
2 tbsp lemon juice
1 tsp lemon zest
½ tsp chili powder
2 cups medium bulgur
½ tsp salt
½ tsp pepper
2 cups boiling water
2 medium tomatoes, diced
¼ medium red onion, finely diced
½ English cucumber, peeled and diced
1 cup chopped flat leaf parsley
½ cup chopped mint
Prepare Chef Lynn’s Caribbean Shrimp according to package directions.
Alternately, gently toss unseasoned shrimp and 3 tbsp Jerk Seasoning to coat. Grill over medium high heat until cooked through, about 2-3 minutes per side. Set aside.
In a large bowl, combine olive oil, tomato paste, lemon juice, zest, chili powder, salt and pepper. Mix well, then stir in bulgur, coating well in mixture. Add boiling water and cover until bulgur is tender, about 20 minutes. Fluff with fork; drain if needed.
Stir in tomatoes, red onion, cucumber, parsley and mint. Season with salt to taste. Arrange Caribbean Shrimp on top and serve.
1 bunch green onions, coarsely chopped
1 scotch bonnet pepper
2 tbsp chopped fresh thyme
1 tbsp brown sugar
2 tsp ground allspice
2 tsp cinnamon
2 tsp salt
2 tsp black pepper
1 tsp ground nutmeg
1/4 cup lime juice
2 tbsp olive oil
Place all ingredients for Jerk Seasoning in a blender and puree into a thick paste. Spoon into an airtight container, refrigerate and use within 5 days.