Jamaican Shrimp

• 3 quarts water
• 1 teaspoon salt
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 3 tablespoons lime juice
• 1 jalapeno pepper, seeded and finely chopped
• 4 teaspoons honey
• 3 teaspoons Caribbean jerk seasoning
• 1 medium mango or 2 medium peaches, peeled and cubed
• 1 small red onion, thinly sliced and separated into rings
• 1 medium lime, quartered and sliced

1. In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag.
2. In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade.
3. Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade.

water, salt, shrimp, olive oil, white wine vinegar, lime juice, pepper, honey, caribbean jerk seasoning, mango, red onion, lime

Taken from www.tasteofhome.com/recipes/jamaican-shrimp/ (may not work)