Jamaican Shrimp
Jeane Bell/rec.food.cooking/1996
Serves 10-12

2 lbs. fresh or frozen large shrimp in shells (fresh is best)
1/4 cup salad oil
3 tbsp. white wine vinegar
2 tbsp. lime juice
1 jalapeno pepper, seeded, finely chopped (use scotch bonnet peppers if you want)
1 tbsp. honey
2 tsp. Jamaican Jerk Seasoning (recipe follows)
1 medium mango, peeled, pitted, sliced, halved crosswise
1 small lime, halved lengthwise and sliced
1 small red onion, quartered and thinly sliced

In large saucepan, cook fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes until shrimp turns pink. Drain and cool. Peel shrimp, leaving tails intact; devein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.

For marinade:
In a screw-top jar, combine salad oil, white wine vinegar, lime juice, jalapeno pepper, honey and Jamaican Jerk seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally.

To serve:
Drain shrimp, reserving marinade. In a large serving bowl, layer shrimp, mango, lime slices and onion, repeating till all are used. Drizzle reserved marinade atop.

Jamaican Jerk Seasoning:
2 tsp. onion powder
1 tsp. sugar
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground red pepper