Shrimp. I was trying to figure out what to make for dinners over the next week while generating my grocery list. I love to meal plan. Unfortunately, we both have had such hectic schedules lately, if I meal plan too much, some nights we’ll forego the plan and then risk wasting food!!! Seeing the cover recipe for the August 2009 issue, I remembered I had some raw shrimp in the freezer. Jerk-Spiced Shrimp it was!
This recipe has some good flavor.
Preparation
Jerk-Spiced Shrimp & Fruit Salsa
Cooking Light Magazine, August 2009 cover recipe (Link routes you to myrecipes.com)
This dish was served with a simple side salad. I didn’t want to have anything too exciting served on the side. The shrimp and fruit salsa were the stars. I’d definitely try this dish again. However, I think I’d like to see how this plays out with something like chicken. I would marinate the chicken in the spices and olive oil for a while before cooking. Also, I think fresh garlic might enhance the overall flavor too. 
