| Spicy foods make great appetizers. They stimulate | | | | - 1 medium mango, peeled, pitted, sliced and halved |
| the appetite by triggering your saliva and gastric juices | | | | - 1 small lime, halved lengthwise and sliced |
| to prepare you for the rest of your meal. If you have | | | | - 1 small red onion, quartered and thinly sliced |
| ever wondered why people in hot climates like spicy | | | | Jamaican Jerk Spice: |
| food, this is one of the reasons. Hot weather tends to | | | | - 2 teaspoons onion powder |
| suppress the appetite, and eating something spicy | | | | - 1 teaspoon sugar |
| triggers the appetite to get ready to eat. Senses also | | | | - 1 teaspoon ground thyme |
| awaken, preparing you to enjoy all the flavors and | | | | - 1 teaspoon salt |
| textures of the meal. Spicy foods also encourage | | | | - 1/2 teaspoon ground allspice |
| sweating, which helps a person cool off in hot climates. | | | | - 1/4 teaspoon ground cinnamon |
| Serving a nice spicy appetizer will get everyone ready | | | | - 1/4 teaspoon ground red pepper |
| for your meal. Find out ahead of time if anyone is | | | | How to Make It |
| sensitive to spicy foods and prepare an alternative for | | | | Cook the shrimp in a large saucepan in lightly salted |
| those who cannot eat peppers. There are many ways | | | | boiling water. Keep it uncovered. The shrimp should |
| you can go with a spicy appetizer. They are common | | | | cook for 1 to 3 minutes or until they just turn pink. Drain |
| in many different cuisines, like Mexican, Caribbean, | | | | immediately and cool down with cold water. Peel the |
| Korean, Chinese and so on. Choose a recipe that will | | | | shrimp, leaving the tails on. Devein the shrimp. Place the |
| complement your main dish, yet add something special | | | | shrimp in a heavy duty plastic bag and chill. You can |
| to your menu. If you have never worked with these | | | | keep them up to 24 hours before using them. |
| types of ingredients before, you may want to practice | | | | Mix the ingredients of the Jamaican Jerk seasoning in |
| the recipe a couple of times before you make it for | | | | a bowl or zip lock bag. |
| guests. | | | | To make the marinade, combine the salad oil, vinegar, |
| Recipe for Jamaican Spicy Shrimp | | | | lime juice, jalapeno, honey, and the Jamaican Jerk |
| The traditional combination of spice and sweetness | | | | seasoning in a jar. Put the lid on the jar and shake until |
| creates a wonderful Caribbean taste. | | | | the marinade is well mixed. Pour the marinade over the |
| What You Need | | | | shrimp in the plastic bag. Close it up and let it chill for an |
| - 2 pounds fresh or frozen large shrimp, still in shells | | | | hour, turning the bag occasionally to make sure all the |
| - 1/4 cup salad oil | | | | shrimp are coated with the marinade. |
| - 3 Tablespoons white wine vinegar | | | | Drain the shrimp, saving the marinade. Layer the shrimp |
| - 2 Tablespoons lime juice | | | | in a large serving bowl with mango, lime slices, and |
| - 1 jalapeno pepper, seeded and chopped finely | | | | onion, repeating the pattern until everything is added. |
| - 1 Tablespoon honey | | | | Drizzle the contents of the bowl with the leftover |
| - 2 teaspoons Jamaican Jerk seasoning (see below) | | | | marinade. |