Read more about Jamaica's Jerk cuisine in the article "Cookin' Jerk on de Barbacoa, Mon!" By Rick Browne
1/2 cup chopped yellow onion
1 jalapeño, stemmed, seeded, chopped
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1/2 teaspoon Krista’s Jamaican Hot Sauce (or your favorite hot sauce)
1/2 teaspoon ground allspice
1/4 teaspoon granulated garlic
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
40 large (21/25) shrimp (about 2 pounds), shells on, deveined
2 limes, cut into quarters for serving
In a food processor or blender, combine the onion, jalapeño, vinegar, soy sauce, oil, hot sauce, allspice, garlic, cinnamon, salt, pepper, and nutmeg. Process until smooth.
Put the shrimp in a large re-sealable plastic bag. Pour in the marinade, press out the air, and seal the bag. Shake to coat. Transfer the bag to a large bowl and refrigerate for 1 to 2 hours.
Preheat a charcoal or gas grill to 375 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.
Remove the shrimp from the bag, discard the marinade, and thread the shrimp lengthwise on skewers.
Transfer the shrimp to the prepared grill rack and grill over direct heat, turning skewers only once, until the shrimp are firm to the touch, pink all over, and just opaque, 3 to 4 minutes total.
To serve, transfer to a warm serving platter, squeeze a little fresh lime juice over the shrimp, and serve immediately.