Jalapeño Jamaican Jerk Shrimp

Spice up your dinner routine with these Jalapeño Jamaican Jerk Shrimp! This dish is bursting with bold flavors—think spicy jalapeños, aromatic thyme, and a hint of Caribbean jerk seasoning. The shrimp are cooked in a light beer and butter sauce, making them tender and flavorful. Serve them with warm bread for dipping, and you’ve got a meal that’s perfect for a tropical-inspired dinner or a fun appetizer for your next gathering.

Ingredients:

• ¼ cup light beer
• ¼ cup chopped Roma tomatoes
• 1 tablespoon diced green pepper
• 1 tablespoon diced red onion
• 2 teaspoons roughly chopped garlic
• 2 teaspoons finely chopped jalapeño
• 1 tablespoon chopped green onion (scallions)
• ½ tablespoon chopped thyme
• 1 teaspoon Jamaican Jerk spice
• 1 tablespoon chopped cilantro
• 12 raw shrimp, peeled, deveined, tails on
• 4 tablespoons butter, melted
• 8–10 thyme sprigs

Instructions:

1. Preheat oven to 500°F.
2. Place beer, spices, and herbs (up to cilantro) in a 9 ½" Gotham skillet, then add the shrimp. Pour the melted butter over the top of the shrimp and top with thyme sprigs.
3. Slice a loaf of bread into 1-inch thick slices and wrap in tin foil.
4. Place the skillet of shrimp and wrapped bread on the middle rack of the oven.
5. Bake for 5–7 minutes or until the shrimp is done.
6. Remove shrimp and bread from the oven and serve with the bread.