spicy grilled shrimp

     I mentioned in the lettuce wrap post that you could fill your wraps with spicy grilled shrimp. Here is a simple and tasty recipe for you. If you are lucky enough to find fresh, locally caught shrimp, even better.
     I've made these for lettuce wraps, to top a salad or to make shrimp tacos... Get creative. What could YOU make out of them?
1 pounds large shrimp, washed and peeled
1 T. Jamaican Jerk seasoning (or less, if you want less heat)
zest and juice of one nice, fat orange
1 T. extra virgin olive oil
Wash and peel shrimp. Be careful not to let the little spear-thingy at the back of the tail gouge you. (I'm currently typing with a bandage on my right index finger. Ouch.)
Place the skewers in a sink of water. Or a bowl. Or a bowl IN the sink... you decide.
In a container for marinating, (a zipper bag, Tupperware or non-metal mixing bowl,) blend Jerk seasoning, orange parts and oil. Toss in shrimp and move them around in the sauce until everyone is coated and happy. Mmmm. Place covered in the refrigerator and marinate until ready to skewer and grill.
Drain the skewers and place four shrimp on each one. Set them on a sheet pan with sides or another comparable vessel. Discard marinade.
Heat the grill. Place shrimp on to sear. But, wait... Stop right there! Don't get distracted and mosey off... shrimp cook very quickly. Turn over to mark the other side, then remove to a nice platter. They will be bright pink when cooked through.
When slightly cooled, place desired amount of skewers on top of salad or in lettuce wraps. Serves five people, approximately four shrimp each. (These are large shrimp, 16-20 count.) Weight Watchers Points Plus value: 3, (four shrimp each.)
Leftovers on a salad, the next day for lunch... Lucky me!

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