Jerk Shrimp with Dijon-Pineapple Salsa

• Marinade
• 3-3/4 qt. green onions, chopped
• 1-1/2 qt. dark soy sauce
• 4-1/2 cups pineapple juice
• 4-1/2 cups lime juice
• 3 cups dark brown sugar, packed
• 3 cups oil
• 1-1/2 cups fresh thyme leaves
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 1/4 cup lime zest
• 18 each jalapeno peppers, seeded, minced
• 36 each garlic cloves, minced
• 1/2 cup gingerroot, peeled, chopped
• 6 Tbsp. black peppercorns, crushed
• 6 Tbsp. chili powder
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground cloves
• 1 Tbsp. ground nutmeg
• 1 Tbsp. ground allspice
• Jerk Shrimp
• 288 each large shrimp, peeled with tails left on, deveined
• 1-1/2 gal. Dijon-Pineapple Salsa
• 3 qt. hot cooked long-grain rice

1. Marinade: Process all ingredients in food processor 20 sec.
2. Reserve 1/3 cup (or 1 Tbsp.
3. for trial ecipe) for later use; pour remaing over shrimp in shallow non-reactive container.
4. Refrigerate 3 hours.
5. Remove shrimp from marinade; discard marinade.
6. For each serving: Grill 6 shrimp on medium-high heat 4 to 5 min.
7. on each side or until shrimp turn pink, brushing occasionally with about 1 Tbsp.
8. of the reserved Marinade.
9. Serve with 1/2 cup Dijon-Pineapple Salsa and 1/4 cup rice.

marinade, green onions, soy sauce, pineapple juice, lime juice, dark brown sugar, oil, thyme, poupon, lime zest, jalapeno peppers, garlic, gingerroot, black peppercorns, chili powder, ground cinnamon, ground cloves, ground nutmeg, ground allspice, shrimp, shrimp, salsa, hot cooked longgrain rice

Taken from www.kraftrecipes.com/recipes/jerk-shrimp-dijon-pineapple-salsa-113994.aspx (may not work)