Mango, Red Onion and Cilantro Salsa:
2 ripe mangoes, diced
1/2 cup red onion, finely diced
2 tbsp. chopped fresh cilantro
1 jalapeno, serrano or habanero pepper, seeded and chopped
1 medium red onion, coarsely chopped
4 scallions, coarsely chopped
2 Serrano chilis, sliced (leave the seeds in) or 2 habaneros, seeded
1 tbsp. fresh ginger, chopped
4 cloves garlic, chopped
1 tsp. dried thyme (or 1 tbsp. fresh)
1/2 tsp. ground cinnamon
2 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. ground nutmeg
2 tsp. black pepper
1/2 tsp. Kosher salt
2 packed tbsp. brown sugar
Juice of 1 large lime
1/4 cup canola oil
2 lbs. medium shrimp, shelled & deveined
White rice & extra limes for garnish
1. Combine all salsa ingredients together in a bowl, cover and marinate at room temperature for at least 30 minutes, stirring occasionally. After 30 minutes, place salsa in the refrigerator until ready to use.
2. Combine jerk seasonings & ingredients together in a food processor or blender. Blend/pulse until just smooth. Pour about 2/3 of the jerk marinade over the shrimp and toss well. Cover & marinate in the refrigerator for about 30 minutes. Pour the remaining jerk marinade in a small bowl & set aside (to pass around later after the shrimp is cooked, in case anyone wants some extra seasoning sauce).
3. Heat about 1 tbsp. of vegetable in a skillet over high heat. When almost smoking, use tongs to shake any extra marinade off the shrimp and add to the pan. Do not overcrowd the shrimp, so cook in batches if necessary. Let shrimp cook for about 1 minute each side to brown (btw, the shrimp will brown better if cooked in a stainless steel rather than non-stick pan). Remove to a plate and continue browning all remaining shrimp until done.
4. Serve shrimp with white rice, mango salsa, and reserved jerk marinade on the side.