Jerk Shrimp

• 12 cup chopped yellow onion
• 1 jalapeno chile, roughly chopped
• 3 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 12 teaspoon Tabasco sauce
• 12 teaspoon ground allspice
• 14 teaspoon granulated garlic
• 14 teaspoon ground cinnamon
• 14 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 18 teaspoon ground nutmeg
• 40 large shrimp, peeled and deveined
• 1 lime, cut into wedges

1. Make the marinade: in a food processor, combine all the marinade ingredients; process until smooth.
2. Put the shrimp in a large plastic zip-lock bag; pour in the marinade.
3. Press out the air and seal the bag tightly; turn the bag to distribute the marinade and refrigerate for 30-40 minutes.
4. Remove the shrimp from the bag and discard the marinade.
5. Thread the shrimp onto skewers through both the heads and tails; grill over direct heat until the shrimp are firm to the touch and just opaque in the center, 2-4 minutes, turning once.
6. Place on a serving platter, squeeze a little lime juice over the shrimp, and serve warm.

yellow onion, jalapeno chile, white wine vinegar, soy sauce, canola oil, tabasco sauce, ground allspice, garlic, ground cinnamon, kosher salt, ground black pepper, ground nutmeg, shrimp, lime

Taken from www.food.com/recipe/jerk-shrimp-241896 (may not work)