Lunchbreak: Grilled jerk shrimp with pineapple, prepared by Kendall College Trust scholarship recipient Brian Schulz

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Chef Brian Schulz, student

Zubin Kammula, Kendall College Trust Board Member

Kendall College Trust

Grilled Jerk Shrimp with Pineapple

Jumbo shrimp (16/20 ct.), devein and peel shell, leave tail on
1 ripe pineapple

1 Scotch Bonnet Pepper, sliced
3 cloves of garlic, minced
2 green onions, sliced
1 Tbs ginger
1 Tbs fresh thyme
1/4 tsp allspice
1/4 tsp cinnamon
1 Tbs olive oil
2 Tbs white vinegar
2 Tbs soy sauce
2 oranges juiced/zest
1 lime juiced/zest
1 Tbs dark rum, optional

1 Red pepper, sliced into diamond-shaped pieces
1 green onion, chopped

Mix all marinade ingredients in a blender, blend until completely mixed. Soak deveined, peeled shrimp in marinade for at least 20 minutes. After marinating, place shrimp on a grill and cook for 2-3 minutes total on medium/high heat, flipping mid-cook (You’re looking for a bright white center and slightly pink outside with a bit of a curl).  Place pineapple slices on a plate and drizzle a spoonful of marinade around the plate. Place several grilled shrimp on top of the pineapple slices and garnish with scallions and red pepper diamonds.