This recipe brings the vibrant flavors of the Caribbean to your table with a delightful combination of jerk-seasoned shrimp and a refreshing tropical salsa.
Mix all marinade ingredients in a bowl until well combined.
Ensure the marinade is well mixed to evenly coat the shrimp.
Place the shrimp in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours.
Marinating overnight enhances the flavor.
Preheat the grill to medium heat and soak bamboo skewers in water for 20 minutes.
Soaking skewers prevents them from burning on the grill.
Thread the shrimp onto the skewers and grill for 8-10 minutes, turning occasionally, until cooked through.
Avoid overcooking the shrimp to keep them tender.
Dice the mango, papaya, red bell pepper, and onion. Mix with lime juice and cilantro in a bowl.
Chill the salsa for 30 minutes to blend the flavors.
Serve the grilled shrimp with the tropical salsa on the side.
Garnish with lime wedges for an extra touch.
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