Ingredients
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1/2 cup coconut milk (or lite substitute listed above)
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1/2 cup plain fat-free yogurt (or sour cream)
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1 lime, juice of
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1 teaspoon cumin
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2 garlic cloves (crushed)
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2 tablespoons pineapple juice
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2 tablespoons rum (or 1 t rum extract)
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3 tablespoons light mayonnaise
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1 teaspoon sugar
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1 lb large shrimp (shelled and deveined and tails off)
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1 (8 ounce) can pineapple chunks (drained and juice reserved)
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1 large sweet pepper (cut into 1 inch chunks)
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4 scallions (cut into 1 inch pieces, green tops disgarded)
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1 (15 ounce) can black beans (rinsed and drained)
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2 -3 tablespoons caribbean jerk seasoning (recipe listed above)
Instructions
- Make http://www.recipezaar.com/95953.
- Set aside.
- **Just a note of caution. When cutting hot peppers use gloves. Do not touch fingers to mouth or eyes.
- Place shrimp in a zip top bag. Add 2 to 3 T. of jerk seasoning and alow to marinate at least 30 minutes
- Meanwhile make dressing, by mixing all dressing ingredients and put in fridge to let flavors marry. (Pineapple juice is from the reserved juice for the salad).
- Place 2 cups lettuce in each of four plates.
- Divide black beans equally among plates and put in fridge.
- Heat grill to med high.
- Skewer pineapple, green peppers and onion equally among 4 skewers.
- Skewer shrimp equally among 4 skewers.
- Place pineapple skewers on grill about 5 mins before shrimp. These will take about 5 mins per side.
- Place shrimp skewers on grill and grill 3 to 4 mins per side, or until opaque.
- Layer one skewer of shrimp and one skewer of pineapple and vegetables on lettuce and beans, top with dressing and enjoy.