Jerk-Spiced Gulf Shrimp Skewers with Charred Corn and Scotch Bonnet Butter
Florida pink shrimp get a proper Caribbean jerk treatment, grilled fast over high heat and served alongside charred summer corn slicked with a scotch bonnet citrus butter. It is the kind of food that makes sense at a backyard table in August, somewhere between the Gulf Coast and Kingston. Bold, smoky, and a little sweet from the corn.
Gulf pink shrimp, jerk spice, and the best corn of summer
Every August, the Caribbean Jerk and Cultural Festival rolls back into Port Charlotte and reminds everyone that jerk is not just a Jamaican thing anymore. It belongs to this coast. Southwest Florida has been cooking with scotch bonnets, allspice, and thyme long enough that jerk spice feels as local as a squeeze of sour orange.
Gulf pink shrimp are the right protein for this. They are sweet, they char fast, and they take a bold marinade without disappearing under it. Pair them with fresh Florida sweet corn at its August peak, slicked with a scotch bonnet citrus butter, and you have a plate that does not need much else. You can read how we raise them here.
Ingredients
Method
- 1
In a bowl, toss the shrimp with the jerk paste until evenly coated. Cover and refrigerate for 30 minutes. If you are using wooden skewers, soak them in water at the same time.
- 2
While the shrimp marinates, make the scotch bonnet butter. Stir together the softened butter, minced scotch bonnet, and sour orange juice until combined. Taste it and adjust the pepper to your heat preference. Set aside at room temperature.
- 3
Heat a gas grill or charcoal grill to high. Grill the corn directly on the grates, turning every couple of minutes, until the kernels are charred in spots and tender all the way through, about 10 to 12 minutes total. Pull the corn and rub each ear immediately with a generous amount of the scotch bonnet butter so it melts right in.
- 4
Thread the marinated shrimp onto skewers, about 4 to 5 per skewer. Grill over high heat for 2 minutes per side, just until the shrimp are opaque and have good color from the grill. Do not overcook them.
- 5
Arrange the shrimp skewers alongside the buttered corn on a platter. Scatter the culantro or cilantro over everything and bring it to the table with any extra scotch bonnet butter on the side.
Notes from our kitchen
- Gulf pink shrimp are sweet and cook fast. Pull them the moment they curl and go opaque. Another 30 seconds and you lose the texture that makes them worth buying.
- Jerk paste varies a lot by brand. Walkerswood and Grace are both solid and widely available in Southwest Florida. If yours is very salty, cut it with a splash of olive oil before you toss the shrimp.
- The scotch bonnet butter is also great melted over grilled snapper or rubbed under chicken skin before roasting. Make a double batch and keep it wrapped in the fridge for a week.
Common questions
Can I cook this inside if it is raining?
Yes. A cast-iron grill pan over high heat works well for the shrimp. For the corn, roast the ears directly on a gas burner flame turning with tongs, or broil them close to the element in the oven, turning every few minutes until charred.
Where do I find Florida Gulf pink shrimp?
In Southwest Florida, look for fresh-off-the-boat pinks at dockside markets in Fort Myers, Matlacha, or Pine Island. Most good seafood counters in the area carry them. Frozen wild-caught Gulf pinks from the seafood case are a fine backup.
How hot is this dish?
With a full scotch bonnet seeded and deveined it is medium-hot, noticeable but manageable. Use half the pepper in the butter and stick to a milder jerk paste if your table runs cool on heat. The sweet corn does a lot to balance the fire.
