Ingredients
For the shrimp:
1 kg jumbo raw prawns, peeled and de-veined
3 tbsp Tropical Sun Jamaican Jerk Seasoning
4 tbsp olive oil
For the salsa dressing:
60ml cup olive oil
2 tbsp wine vinegar
salt and pepper to taste
For the salsa:
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced
1 vidalia or red onion, chopped
1 celery stick, diced
1 firm mango, peeled, stoned and diced
For the soured cream dip:
4 tbsp soured cream
4 tbsp mayonnaise
1 tbsp creamed horseradish
1 tsp lemon juice
Preparation
Mix the prawns, jerk seasoning and oil together and set aside to marinate for 1 hour in the refridgerator. While the shrimp is marinating, make the salsa by combining all the diced ingredients together in a separate dish. For the salsa dressing, mix all the ingredients and stir into the salsa ingredients. For the dip, mix the soured cream, mayonaise, horseradish and lemon juice together in a bowl and then chill until ready to use. Preheat the grill to medium or, light on the barbecue and then grill the marinated shrimp in batches for 2 minutes on each side.
