Jamaican Curried Shrimp Skewers with Pineapple Aioli Dipping Sauce

Jamaican Curried Shrimp Skewers

Makes 16-20 skewers

Ingredients:

• 1 pound Shrimp, Extra Large (16-20 per pound), peeled, deveined, tail on
• 1 package of bamboo skewers
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 4 tablespoons curry powder
• Half a lime, juiced
• 2 tablespoons white vinegar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Directions:

1. Heat oven to broil. In a bowl, mix together olive oil, garlic, curry powder, lime juice, vinegar, salt, and pepper. Pour mixture over the shrimp and toss well. Let shrimp marinate for 30 minutes.
2. While marinating shrimp, soak 20 to 25 skewers in cold water and set aside. Using gloves, skewer each shrimp by placing the point of the skewers through the base of the shrimp tail and pushing through until the point reaches the head of the shrimp. The shrimp should be extended the length of the skewer.
3. Place on a roasting rack and set under the broiler for 12-15 minutes until shrimp is cooked. Once cooked set aside to cool.

Pineapple Aioli Dipping Sauce

Makes 1 cup

Ingredients:

• 1 cup light mayonnaise
• 1 teaspoon fresh garlic, minced
• ¼ cup pineapple juice
• 2 tablespoons chopped cilantro
• ½ teaspoon red wine vinegar
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1 teaspoon Jamaican Jerk Seasoning

Directions:

1. Whisk together all ingredients in small bowl. Cover and chill until time of service. (Aioli may be made up to a day in advance.)
2. Place Pineapple Aioli is small glass bowl and place in the center of serving dish. Arrange shrimp skewers around bowl and garnish with colorful fresh flowers if desired.