JERKED SHRIMP
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Hot is more than just an attitude of tolerance.
It is a subtle melding of flavor and upper units on the scoville scale.
too many people abuse this because they fail to realize that there is apoint where the flavor of the food is no longer present. so if heat is youronly concern than please dont try the delicate pallette with subtle flavorslike shrimp.TRY CHICKEN! :-)
1red pepper dice 1"sq
1yellow pepper 1/2 wide jullienne
1onion slice in half then julienne end to end (not acrosss)
1# shrimp peeled and devained
juice from 1/2 lime
a little olive oil
jerk spice mix (the more you add the hotter the dish will be)
saute onion until translucent (brings out the sugar inem)
(inem- a country word):-)
add shrimp and jerk seasoning
saute until shrimp are done then at the last minute throw in the peppersand squeeze the juice on top
serve hot or cold the next day!