Jerk Shrimp Tacos with Pinapple Mango Salsa and a Pina Colada Cream Sauce

Ingredients

·         1Lb Shrimp (approx. 20 peeled & deveined)

·         ½ Cup Jerk marinade (below)

·         2 Cups cabbage (sliced)

·         ½ cup Pina colada cream sauce (below)

·         12 small tortillas (should be warm, corn tortillas will go best)

·         Pineapple Mango salsa (recipe from previous post ... here is the link)

            Jerk Marinade

·         2 Scotch bonnet pepper

·         2 Garlic cloves

·         2 Green onions

·         1 Tbsp. Thyme (chopped)

·         1 Tbsp. allspice

·         ¾ Tsp. nutmeg

·         ¾ Tsp. Cinnamon

·         1 Tsp. brown sugar

·         1 Tbsp. olive oil

·         2 Tbsp. white vinegar

·         2 Tbsp. soy sauce

·         1 Tbsp. dark rum

·         ½ orange (juiced and zest

·         1 Lime (juiced and zest

Pina Colada Cream sauce

·         ½ Cup Sour Cream

·         3 Tbsp. Pineapple

·         2 Tbsp.  coconut cream

·         1 Tbsp. rum

Procedure

1.      First prepare the marinade… add the peppers, garlic, green onions, thyme, allspice, nutmeg, cinnamon, brown sugar, olive oil, vinegar, soy sauce, rum orange juice, orange zest, lime juice, and lime zest into a blender or food processor and blend together.

2.      Marinate the shrimp in the jerk marinade for a minimum of 20 minutes. (best if overnight)

3.      While the shrimp is marinating prepare the Pine Colada cream sauce.  In a food blender or food processor and the sour cream, pineapple, rums together and blend.  Place in refrigerator until needed.

4.      Put the shrimp on skewers and grill over med-high heat for about 2-3 minutes or until fully cooked

5.      Take half of the cream sauce and mix it with the cabbage

6.      Begin to assemble the tacos… on the  tortilla place the cabbage tossed in the cream sauce, next the pineapple mango salsa, followed by the shrimp, finally drizzle the remaining cream sauce on top

7.      Serve and enjoy  

 

Chicken and Apple salad with a Garlic Balsamic Dressing

Ingredients

·         Red leaf lettuce (approx. 13 Cups)

·         2 apples (diced)

·         10 Slices of bacon (cooked and crumbled)

·         Chopped Pecans

·         2 Chicken Breasts (roasted or grilled and cut into cubes)

Dressing

·         2 Garlic cloves

·         2 Tbsp. Dijon mustard

·         2 Tbsp. balsamic vinegar

·         6-8 Tbsp. olive oil

·         Salt and pepper to taste

Procedure

1.      Place the lettuce, apples, bacon, pecans, and chicken in a large bowl and mix together

2.      Mince the garlic

3.      In a bowl add the garlic, mustard, vinegar, olive oil and whisk together.

4.      Add salt and pepper to desired taste

5.      Serve and enjoy