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Jamaican Jerked Shrimp on Rice

Fresh local shrimp are readily available in Charleston, and I cook with them quite often. The flavor of the Jamaican Jerk Blacken and the Lime blend together real well, making for a flavorful meal.

1. Peel and devein the shrimp, rinse, then set in a bowl. Coat well with the Jamaican Jerk Blacken.

2. Heat a fry pan to medium / high, add the butter and oil, then enough shrimp to barely cover the pan. Don't put more than one layer in at a time, because they won't cook evenly.

3. Turn the shrimp after about 2 minutes, and continue to cook for another minute. If you cook them too long, they'll come out real tough.

4. To Serve:

Place the shrimp on a bed of Coconut / Citrus Rice and drizzle with fresh lime juice, or Jerked Citrus Sauce.