Shrimp Tacos with Pineapple Chutney
1/2lb Shrimp (approx 16 for 4 tacos) (26/30 count per pound)
2tbs Jamaican Jerk Seasoning
Wozz! Jamaican Jerk Pineapple Chutney
Cabbage green and purple shredded
4 sprigs Fresh Mint picked
Peel and clean shrimp. Coat in Jamaican Jerk seasoning and allow to sit in the fridge for an hour.
Mix green and red cabbage with the picked mint. If leaves are very large tear down to a preferred size
Warm tortillas through either in a hot pan one by one or wrapping together in foil and warming in the oven on a low heat.
In a hot caste iron pan, add a lite oil then the shrimp one by one, spaced evenly in the pan. Don't over crowd the pan with too many shrimp at once. Allow 3 minutes per side. You want the spices to form a slightly crispy coating.
Build your tacos sour cream first, then the cabbage mint salad finished with hot shrimp and a table spoon of Wozz! Jamaican Jerk Pineapple Chutney on each taco.