Jerk Shrimp Skewers

Chickpea Hummus

Pepper Nachos

Ingredients 

– Pound of shrimp, peeled and deveined
– 1/2 cup Jerk Marinade
– 2 Slices of pineapple, cut into 1/2 inch pieces

Marinade

– 1+ Scotch Bonnet Pepper
– 2 Cloves of Garlic
– 1 Tablespoon Ginger, Grated
– 2 Green Onions
– 1 Tablespoon Thyme, Chopped
– 1 Tablespoon Allspice
– 3.4 Teaspoon Nutmeg
– 3.4 Teaspoon Cinnamon
– 1 Teaspoon Pepper
– 1 Tablespoon Brown Sugar
– 1 Tablespoon Oil
– 2 Tablespoons white vinegar
– 2 Tablespoons Soy Sauce
– 1 Tablespoon Dark Rum
– 1/2 Orange, Juice and Zest
– 1 Lime, Juice and Zest

Directions

1. Puree all marinade ingredients in a food processor
2. Marinate the shrimp in half of the jerk marinade for at least 20 minutes and up to over night
3. Skewer the shrimp and pineapple
4. Grill over medium-high heat until cooked, about 2-3 minutes per side.

Ingredients

– 1 Cup of dried chickpeas, picked over
– 1/2 Teaspoon baking soda
– 1/2 Cup tahini
– 2 Cloves garlic, minced
– 1/4 Cup lemon juice
Salt

Directions

1. Cover the chickpeas in two inches of water, mix in the backing soda and let sit over night before rinsing well.
2. Place the chickpeas in a pot, cover with 2 inches water and bring to a boil
3. Reduce the heat to medium-low and simmer until the chickpeas are tender enough that you can easily pinch off their skins, about 1 1/2 – 2 hours before draining, reserve 1 cup of the liquid.
4. Bring the cup of reserved liquid to a boil and remove any scum that may have formed on the surface
5. Puree everything in a food processor adding as much of the reserved cooking liquid as needed to get the right consistency in the hummus.

Ingredients

– 2/3 Cup corn (grilled, charred, fresh, thawed or canned)
– 2/3 Cup black beans
– 2/3 Cup pico de gallo
– 1 Medium avocado, diced
– Salt & pepper
– 1 Pound mini peppers, halved & seeded
– 1 Cup cheddar cheese, shredded
– 1/4 Cup green onions or cilantor (optional)

Directions

1. Mix the corn, black beans, pico de gallo avocado together. Add season with salt and pepper.
2. Arrange the peppers on a baking sheet, fill each pepper with the filling
3. Sprinkle on the cheese
4. Broil until the cheese has melted, about 2-4 minutes
5. Serve garnished with green onions or cilantro (optional)