Ingredients
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2 red onions, peeled, halved and cut into thin slices
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4 sprigs fresh mint leaves, finely chopped
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1 mango, peeled and cut into chunks
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1 fennel bulb, trimmed and cut into chunks
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jamaican Caribbean jerk marinade
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8 large scallops, cleaned and trimmed or 16 small scallops, cleaned and rimmed
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1 fresh melon, balls
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16 tiger shrimp, peeled and tail left on
Instructions
- Place the prawns, scallops, pineapple chunks and red pepper into the marindae and leave in the fridge over night.
- Soak 8 wooden skewers in water, or use metal skewers if available.
- One hour before grilling and serving the skewers, make the salad - Place the melon balls into a large serving bowl and add the red onion, mint, mango chunks and fennel chunks - mix gently and leave in the fridge until needed.
- Take 2 prawns, 1 (2) scallop/s, 4 chunks of red pepper and 2 chunks of pineapple, and skewer them in this order: red pepper, prawn, red pepper, pineapple, scallop, pineapple, red pepper, prawn and red pepper.
- Brush with extra jerk marinade and grill for 3-5 minutes over hot coals turning all the time.
- Serve the skewers on top the papaya boat with the minted fruit & vegetable salad salsa; yellow rice would be ideal accompaniment.