For the Jerk Shrimp Skewers 🍤🇯🇲: 12 large shrimp, peeled and deveined, 2 tablespoons Jamaican jerk spice, 1 tablespoon olive oil, 1 bell pepper (red or yellow), 1 small onion

For the Rice 🍚: 1 cup (200g) long-grain rice, 2 cups (500ml) water, pinch of salt

For the Mango Salsa 🥭🍅🧅🌿: 1 ripe mango, diced, 1 medium tomato, diced, ½ small onion, finely chopped, 1 lime (juiced), 1 tablespoon chopped coriander, ½ teaspoon salt

For the Sliced Avocado 🥑: 1 ripe avocado, sliced

Marinate the Shrimp 🍤🇯🇲: In a bowl, toss the shrimp with 2 tablespoons of jerk seasoning and 1 tablespoon of olive oil. Let marinate for 10 minutes while you prepare the other ingredients.

Prepare the Mango Salsa 🥭🍅🧅🌿: In a bowl, combine the diced mango, tomato, onion, lime juice, chopped coriander, and salt. Mix well and set aside for 5 minutes to allow the flavours to meld.

Prepare the Rice 🍚: In a pot, bring 2 cups (500ml) of water to a boil. Add the rice and a pinch of salt. Stir once, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let sit for 5 minutes before fluffing with a fork.
Prepare the Veggies for Skewers 🌶🧅: Slice the bell pepper and onion into bite-sized pieces.

Assemble the Shrimp Skewers 🍤🌶🧅: Thread the marinated shrimp, bell pepper, and onion pieces onto skewers, alternating between shrimp and veggies.

Cook the Shrimp Skewers in the Oven 🍤🔥🇯🇲: Preheat the oven to 375°F (190°C). Place the skewers on a baking sheet lined with parchment paper. Roast in the oven for 12-15 minutes, or until the shrimp are pink and opaque.

Slice the Avocado 🥑: While the shrimp cooks, slice the avocado and set aside.

Serve 😋🇯🇲: Plate the jerk shrimp skewers with a side of plain rice, mango salsa, and sliced avocado.

Eat up and enjoy! 🍤🍚🥑🥭🔥