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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Spicy and sweet! The Jamaican Jerk seasoning really works here, bringing all the flavors together. What an amazing taste sensation! I ended up being so busy today that I had to use pre-cooked shrimp, but it was still fabulous! I submitted the recipe the way it was written in Better Homes and Gardens, but I ended up using more cheese as we didn't think 4 oz. was enough. I used twice that much, a full 8 oz and broiled them on a baking sheet. It took about 5 minutes on the second-to-the-top position in my oven. YUM! Ingredients:
1 cup mango, seeded, peeled, and chopped |
1 medium sweet red pepper, chopped |
2 tablespoons finely chopped red onions |
1 fresh jalapeno pepper, seeded and finely chopped |
2 tablespoons packed brown sugar |
2 tablespoons jamaican jerk spice |
1 lb shrimp, peeled, deveined |
nonstick cooking spray |
8 ounces tortilla chips (8 cups) |
4 ounces monterey jack pepper cheese or 4 ounces monterey jack cheese, shredded |
Directions:
1. Preheat broiler.
2. For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
3. In a large bowl stir together brown sugar and jerk seasoning.
4. Add shrimp and toss to coat.
5. Coat a grill pan or large skillet with cooking spray.
6. Heat over medium-high heat.
7. Add half the shrimp at a time to the pan.
8. Cook for 1 to 2 minutes each side or until shrimp are opaque.
9. Remove and set aside.
10. If desired, coarsely chop shrimp.
11. Spread tortilla chips on a broiler-safe platter or baking sheet.
12. Top with shrimp and salsa.
13. Sprinkle with cheese.
14. Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.
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