Ingredients
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1 ½ pounds fresh or frozen large shrimp in shells
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4 (1/4 inch thick) slices peeled and cored fresh pineapple, halved
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2 cups bite-size strips red sweet pepper
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2 cups sliced red onions
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1 fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)
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2 tablespoons olive oil
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1 tablespoon Jamaican jerk seasoning
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½ cup coarsely snipped fresh cilantro
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1 ⅓ cups hot cooked brown rice
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Lime wedges
Directions
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Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.
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Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
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Sprinkle with cilantro and serve with brown rice and lime wedges.
