Orange Jerked, Shrimp Salad
- 1 Pound Shrimp
- 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
- 1 Can Mandarin Oranges, juice only, reserve the orange segments
- 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
- 1 Tablespoon Vegetable Oil
- 1/2 Large Carrot, 1/8" dice
- 1/2 Large Pablano Pepper, 1/8" dice
- 2 Medium Red Chili Peppers, 1/8" dice
- 1/2 Large Onion, 1/8" dice
- 2 Tablespoons Capers
- 1/2 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
- 1/2 Large Lime, juiced
- 1/2 Cup Mayonnaise, as needed
- 1 Can Reserved Mandarin Oranges
- Salt and White Pepper, to taste
2. Pan fry, over high heat with a mixture of butter and oil (50 - 50). Don't crowd the pan, and cook about 2 minutes on the first side, then flip, and cook another minute on the second side. As they're finished, place them in a bowl while you reduce the sauce.
3. Wipe out the pan, then add liquid from the can of mandarin oranges. Reduce this until it's almost a syrup.
4. Add the shrimp back into the pan, and continue to cook on high until all of the syrup has glazed the shrimp. Set the shrimp into a bowl to cool. If you immediately pour some cold water into the hot pan, it'll deglaze the pan, and make cleanup a lot easier.
5. Chop the shrimp into 1/2" pieces, and place in a clean bowl.
6. Dice the vegetables, and add them to the bowl with the shrimp. Add the rest of the ingredients, but the oranges, and mix it well. Taste for salt, pepper and tartness. Adjust according using lime to make it a little more tart. Finally gently stir in the oranges so as not to break them up.