Ingredients
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2 lbs shrimp, deveined with shells on
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1 lime, for garnish
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2 -3 lbs boneless chicken breasts or 2 -3 lbs chicken thighs
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2 -3 lbs assorted fresh vegetables (sweet potato, pineapple, mushrooms, onion, red or green peppers, papaya, etc.) or 2 -3 lbs fruit (sweet potato, pineapple, mushrooms, onion, red or green peppers, papaya, etc.)
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1/4 cup fresh thyme or 2 teaspoons dried thyme
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1 teaspoon dried parsley
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2 teaspoons ground allspice
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1 teaspoon ground cinnamon
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1/2 teaspoon fresh ground black pepper
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1/4 teaspoon ground cumin
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6 fresh garlic cloves, minced or 1 teaspoon garlic powder
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1/4 teaspoon ground nutmeg
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2 teaspoons sugar
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3 tablespoons snipped fresh chives
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1/4 cup mild molasses
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1/2 cup brown sugar corn syrup (can use dark if you can't find the brown sugar)
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1/4 cup olive oil
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1 lime, juice of
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1 -4 seeded and minced hot pepper (scotch bonnet, habanero or jalapeno can be used, more or less depending upon your level of desired h)
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1 bunch fresh cilantro (1/2 cup)
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1 cup diced papaya
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1 cup diced mango
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1 cup diced red bell pepper
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fresh thyme sprig, for garnish
Instructions
- Combine marinade ingredients and mix well.
- Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
- (I used a gallon size zip-loc bag.).
- Add marinade; coat evenly and refrigerate.
- Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
- Oil and pre-heat grill to medium low heat.
- FOR SHRIMP AND/OR VEGGIES: (See below for other options).
- Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
- Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
- Veggies may take a bit longer depending upon the varieties you use.
- SERVING SUGGESTIONS:
- Serve with mango-papaya salsa. (See instructions below).
- Garnish with fresh lime and thyme if desired.
- Goes nicely served on a bed of rice.
- SALSA DIRECTIONS:
- Pinch the leaves off the cilantro stems.
- Place in a small non-metal bowl with the remaining salsa ingredients.
- Mix thoroughly with a spoon.
- COOKING DIRECTIONS IF USING CHICKEN OR PORK:
- If using chicken:
- Remove from marinade and place on grill over medium low heat.
- Grill chicken 8 minutes on each side, or until juices run clear.
- If using pork:
- Remove from marinade and place on grill over indirect heat.
- Cover and cook for 1 hour, turning occasionally.
- Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
- Let meat rest 20-30 minutes before carving to allow juices to redistribute.
- SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.