JOIN OUR EMAIL LIST:

RECIPES

Jerk-Seasoned "Surf & Turf"

Adapted from Family Circle

1 small onion, chopped
2 Tbsp vegetable oil
2 Tbsp lime juice
4 cloves garlic, chopped
2 scallions, trimmed and sliced
1 tsp salt
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp black pepper
1/2 tsp hot pepper sauce
6 boneless loin duBreton Natural Pork chops
18 jumbo shrimp, shelled and deveined

Place onion, oil, lime juice, garlic, scallion, salt, allspice, thyme, nutmeg, cinnamon, pepper, and hot sauce in a blender. Whirl until smooth.



Place pork chops in a large resealable plastic bag; add marinade. Seal and marinate in the refrigerator for 2 hours. Turn occasionally to be sure all meat is coated with the marinade. Add shrimp during the last half hour, seal, and turn to coat thoroughly.



Heat grill to medium-high heat. Lightly coat grill rack with oil or nonstick cooking spray.



Remove pork chops and shrimp from plastic bag and shake off excess marinade; discard marinade. Tie each chop with cooking twine so it maintains a round shape to cook evenly. Grill for 5 minutes per side or until internal temperature reaches 160°F. Grill shrimp for 2 to 3 minutes per side until cooked through.

Makes 6 servings

Allergy Warning: Contains Shellfish

Click here for a printable version