Yields 4 servings
Ingredients:
- 1 ½ pounds large shrimp in shells
- 1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
- 2 red bell peppers, cut into thin strips
- 1 large red onion, sliced
- 1 jalapeno pepper - halved lengthwise, seeded, and sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning
- ½ cup chopped fresh cilantro
- 2 cups hot cooked brown rice
- 1 lime, cut into wedges
Directions:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil. Step 1
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry. Step 2
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans. Step 3
- Roast in the preheated oven until shrimp are opaque, about 15 minutes. Step 4
- Sprinkle with cilantro and serve with brown rice and lime wedges. Step 5