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Make sure you have everything else ready, as the shrimp take only a few minutes to cook, and these are definitely best served hot.  To cool off, wash them down with your favorite Mexican beer, or even a Margarita or two!  Lemonade with strawberries and chunks of mango would be a nice complement as well.
Prep TIme: About 1 hour – time to peel and devein the shrimp and for the shrimp to marinate  (Can be done ahead)
Prep Time 1 hr
Cook Time 5 mins
Course Salad
Cuisine Mexican, Seafood
Servings 4



  • 1 pound fresh shrimp – (21/25#), peeled and deveined
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Tablespoons  Old St Augustine Datil Jerk Seasoning (may substitute another jerk seasoning blend or blackened seasoning)  
  • 1 Tablespoon minced garlic
  • 2 Tablespoons butter (do not substitute margarine)
  • 1 lime, sliced into wedges
  • 6-8 medium wooden skewers, soaked in water overnight or a minimum of 30 minutes so they do not burn
  • 8 small flour or corn tortillas, heated
  • lettuce leaves or shredded cabbage
  • jalapeño slices
  • 1/2 cup Mexican crema or sour cream
  • 1 Tablespoon fresh lime juice
  • Jest of 1/2 to one lime
  • 1/8 to 1/2 teaspoon Venom or Snake Bite Datil Pepper Hot Sauce


  • 1 large or 2 small mangos, peeled and diced
  • 1 small red bell pepper, seeded and diced
  • 1 jalapeño pepper, finely diced (Seeded if desired)  OR may substitute 4-5 large prepared jalapeño rings from a jar, drained and diced if fresh unavailable
  • 8-10 cilantro leaves, chopped
  • 1/8 cup orange juice
  • Options – (May also add: 1/4 cup diced red onion, 1/2 cucumber peeled and diced, seeds removed, or 1/2 cup diced pineapple, pinch of salt.)


For the Mango Salsa

  • In a medium size bowl, gently stir together the mango, bell pepper, jalapeño, cilantro and orange juice.  At this time, you may also add in onions, cucumber and/or pineapple if desired.)  You may also add in a pinch of salt if desired.
  • Cover and refrigerate at least 30 minutes, or overnight.

For the Lime Crema:

For the Blackened Shrimp

  • In a medium bowl, whisk together the olive oil, Old St Augustine Datil Jerk Seasoning and garlic. Add the shrimp to the bowl and gently stir to completely coat the shrimp with the seasoning mixture.  Cover with plastic wrap and refrigerate overnight to marinate, or at least 30 minutes to one hour if you are pressed for time.
  • Place the skewers in water to cover and let sit at least 30 minutes or overnight to soak.
  • Thread the shrimp on skewers – medium skewers will only hold 3 to 4 large shrimp. Drizzle the shrimp skewers on both sides with the juice of one half lime.
  • Over outdoor gas burner, heat well-seasoned cast iron skillet. You cannot get the skillet too hot.  Once the skillet is smoking, add 1 Tablespoon of the butter, and swirl around in the pan.  Immediately add the shrimp skewers.  (The butter may flame up, so be careful!)  Cook 1 to 2 minutes, shaking the pan to distribute the heat.
  • Add the rest of the butter and flip the skewers. Cook another 1 to 2 minutes until shrimp are cooked through and blackened.  Do not overcook.
  • Place lettuce or shredded cabbage in heated tortillas and top with shrimp.  Add desired amount of mango salsa and sliced jalapeños.  Drizzle with lime crema or sour cream.
  • Serve with good friends and laughter!