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 160ºF. Grill shrimp for 2 to 3 minutes per side until cooked through.
Makes 6 servings