Jerk-Seasoned "Surf & Turf"

This surf and turf combination pairs boneless pork chops and shrimp. The chops are soaked in a spicy homemade jerk marinade, which keeps the grilled meat moist and juicy while providing a hefty dose of Jamaican flavor.

Servings: 6 Prep 15 mins Marinate 2 hrs Grill 10 mins


  • 1 small onion, chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 4 cloves cloves garlic, chopped
  • 2 scallions, trimmed and sliced
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon hot pepper sauce
  • 6 boneless loin pork chops (about 1-3/4 pounds total)
  • 18 jumbo shrimp (about 1 pound total), shelled and deveined

Make It

1. Place onion, oil, lime juice, garlic, scallion, salt, allspice, thyme, nutmeg, cinnamon, pepper and hot sauce in a blender. Whirl until smooth.

2. Place pork chops in a large resealable plastic bag; add marinade. Seal and marinate in the refrigerator for 2 hours. Turn occasionally to be sure all meat is coated with the marinade. Add shrimp during the last half hour; seal and turn to coat thoroughly.

3. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.

4. Remove pork chops and shrimp from plastic bag and shake off excess marinade; discard marinade. Tie each chop with cooking twine so it maintains a round shape to cook evenly. Grill for 5 minutes per side or until internal temperature reaches 160 degrees F on an instant-read thermometer. Grill shrimp for 2 to 3 minutes per side until cooked through.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 302, Fat, total (g): 12, chol. (mg): 179, sat. fat (g): 3, carb. (g): 4, fiber (g): 1, pro. (g): 42, sodium (mg): 553, Percent Daily Values are based on a 2,000 calorie diet.