Dreaming of the beach? Then this is for you! Sweet, spicy goodness will satisfy your craving…
14 oz bag of Palm Tree Pasta (or any other short shape)
3 T. olive oil, divided
1–1/2 pounds shrimp, peeled and deveined
Jerk seasoning (at least 4-6 Tablespoons, I bought Caribbean Rhythms)
1 cup mango, diced
1 cup pineapple, diced
½ cup cilantro, chopped
¼ cup red onion, chopped
2 teaspoons grated or minced ginger
Salt and pepper to taste
1/3 cup extra virgin olive oil
4 T. white wine vinegar
3 t. jerk marinade (I bought the brand Walkerswood)
Cook pasta according to package directions. Drain and rinse with cold water. Toss with 2 T. oil and set aside.
Sprinkle shrimp with jerk seasoning. Place in a medium skillet over med-high heat with 1 T. olive oil, and sauté for 2-3 minutes per side, until pink and beginning to curl into a “C”. Remove, cut into halves or thirds and set aside. You want these to be bite size!
For dressing, put olive oil, vinegar, and jerk marinade in a jar or small bowl. Shake or whisk.
In a large bowl, combine pasta, shrimp, mango, pineapple, cilantro, onion, ginger, and dressing. Toss gently and seasoning with salt and pepper.
Serve immediately and top with additional fresh cilantro!