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Stove Top Smoker Jamaican Smoked Shrimp Kabobs

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“This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs medium-large shrimp
  • 2 red peppers, seeds removed
  • 2 green peppers, seeds removed
  • 2 yellow peppers, seeds removed
  • 1 white onion
  • jamaican Caribbean jerk marinade
  • 2 tablespoons maple wood chips

Directions

  1. Simply peel, de-vein and butterfly shrimp, leaving on tails.
  2. Slice peppers and onion into 1 1/2-inch squares.
  3. Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
  4. Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
  5. Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.

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