Summer Barbecue Recipes
Grilled Shrimp

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New World Kitchen: Latin American and Caribbean Cuisine

Miami chef Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette and Savory Chicken Stew with a Corn Crust and Deviled Lobster.


BBQ Recipe Index | Cooking with Fresh Herbs

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Jerked Shrimp with Melon Salsa

Plump, juicy grilled shrimp kabobs make a perfect backyard barbecue recipe, beach party food or picnic treat. This recipe's marinade is from the Caribbean, and has a bit of spice that blends well with the tang of lime and the sweetness of melon. Grilled shrimp skewers are fun to eat too, and you'll find this Caribbean jerked shrimp recipe is one spicy grilled shrimp kabob recipe that will keep your guests coming back for more--so be sure to have plent of food on hand! If using wooden skewers, remember to soak them in water for at least an hour before using so ends won’t burn while grilling.

Circle Kabob Set

This shapely kabob set runs circles around the average, stick-straight skewer with a curve that allows them to fit snugly on any plate. One end of these stainless steel skewers is sharp for piling on the kabob ingredients, and the other end curves into an attractive coiled handle. Great gift for your favorite chef or the owner of that amazing beach house you're visiting this weekend. Sold as a set of four.

Prepare barbecue (medium heat). Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl.

Let marinate 10 minutes.
Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.

Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.