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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the prawns, scallops, pineapple chunks and red pepper into the marindae and leave in the fridge over night. | 2. Soak 8 wooden skewers in water, or use metal skewers if available. | 3. One hour before grilling and serving the skewers, make the salad - Place the melon balls into a large serving bowl and add the red onion, mint, mango chunks and fennel chunks - mix gently and leave in the fridge until needed. | 4. Take 2 prawns, 1 (2) scallop/s, 4 chunks of red pepper and 2 chunks of pineapple, and skewer them in this order: red pepper, prawn, red pepper, pineapple, scallop, pineapple, red pepper, prawn and red pepper. | 5. Brush with extra jerk marinade and grill for 3-5 minutes over hot coals turning all the time. | 6. Serve the skewers on top the papaya boat with the minted fruit & vegetable salad salsa; yellow rice would be ideal accompaniment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
melon	1			60.18	14.4432	1.4868	0.3363
red onion	2		peeled halved cut	-	-	-	-
mint leaf	4	sprigs	chopped	-	-	-	-
mango	1		peeled cut	99.0	24.717	1.3530000000000002	0.627
fennel bulb	1		trimmed cut	-	-	-	-
caribbean jerk marinade				-	-	-	-
tiger shrimp	16		peeled	-	-	-	-
scallop	8		trimmed rimmed	-	-	-	-
pineapple	1		peeled cored cut	82.5	21.648000000000003	0.8909999999999999	0.198
red pepper	3 -4		seeded trimmed cut	0.0	0.0	0.0	0.0
papaya	1		cut	62.35	15.689	0.6815	0.377

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.