Jerk Shrimp Recipe

Here's the recipe for our jerk shrimp entree

Jerk Shrimp with Cilantro Lime Rice (from Whole Foods.com)
Serves 6
24 large shrimp, peeled, tail on (I used 2 1/2 pounds of shrimp for our group)
1 pineapple, peeled, cut in 1/2-inch slices
2 tablespoons fresh lime juice
2 tablespoons minced cilantro (used slightly more cilantro)
2 cups jasmine rice, cooked

Marinade
1/2 cup orange juice
3 green onions, sliced
1 cup white onion, 1/4-inch dice
1 jalapeño, seeded
1/4 cup tamari
3/4 cup white vinegar
1 1/2 teaspoons cayenne pepper
1/4 cup organic extra virgin olive oil
2 small cloves, garlic
3/4 teaspoon cinnamon
1 teaspoon allspice
3/4 teaspoon ground sage
1 tablespoon dry thyme
2 tablespoons brown sugar

Purée marinade ingredients. Marinate shrimp in refrigerator for 4 hours.
Skewer shrimp and pineapple on metal skewers.
When fire is hot, place pineapple on grill, cover, cook 5 minutes. Turn over, move to the outer edges of grill.
Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill.
Stir lime juice and cilantro into cooked jasmine rice.

Nutrition Info
Per Serving: 380 calories, 8g fat (1g sat), 11g protein, 68g carbohydrates, 45mg cholesterol, 490mg sodiumExchanges: 2 bread, 2 lean meat, 21/2 vegetable, 1 fruit