Jamaican Shrimp and Rice Salad Recipe
Ingredients
| Lime juice | 1/3 Cup (16 tbs) | |
| 3 tablespoons low-sodium Worcestershire sauce | ||
| 1 tablespoon reduced-calorie ketchup | ||
| Hot Sauce | 2 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| Molasses | 2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 1 large clove garlic, crushed | ||
| Cooked | 3 Cup (16 tbs) | |
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped green onions | ||
| Black beans | 1 Can (10oz), drained, rinsed | |
| Roasted red peppers | 1 To taste, drained | |
| Medium | 1 1/2 Pound, unpeeled | |
| Vegetable cooking spray | ||
Directions
Combine first 8 ingredients in a large bowl; set 1 tablespoon of mixture aside.
Add rice and next 4 ingredients to remaining juice mixture.
Stir well; set aside.
Peel and devein shrimp.
Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink.
Add shrimp to rice mixture, and stir.
Add rice and next 4 ingredients to remaining juice mixture.
Stir well; set aside.
Peel and devein shrimp.
Place shrimp on rack of a broiler pan coated with cooking spray, and brush with reserved 1 tablespoon lime juice mixture.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes on each side or until shrimp turn pink.
Add shrimp to rice mixture, and stir.
Chef
