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.
When ready to cook, prepare the rice (recipe below) as directed and keep warm until ready to serve.
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.
Serve over Caribbean Coconut Rice with lime wedges for garnish.
