Grilled Shrimp with Tropical Fruit Salad

Ingredients

• 0.3 cup olive oil 
• 2 tablespoons walkerswood jamaican jerk seasoning dry ()
• 2 teaspoons honey 
• 1 tablespoon ginger grated
• 2 tablespoons soya sauce 
• 1 teaspoon garlic clove finely chopped
• 0.1 teaspoon salt 
• 0.1 teaspoon pepper 
• 1.5 lb shells with tail shells left on), deveined uncooked peeled
• 1 medium pineapple with rind and green top
• 1 medium papaya peeled seeded cut into 3/4-inch cubes (1 1/2 cups)
• 1 medium mangos ripe peeled cut into 3/4-inch cubes (1/2 cup)
• 0.3 cup cashew pieces coarsely chopped
• 4 teaspoons coconut flakes flaked

Equipment

• bowl
• frying pan
• paper towels
• knife
• grill
• wok

Directions

1. In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients.
2. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
3. Meanwhile,
4. Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
5. Heat gas or charcoal grill.
6. Remove shrimp from marinade; reserve marinade.
7. Place shrimp in grill basket (grill “wok”).
8. Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
9. On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp.
10. Garnish with cashews and coconut.