Bite with Belkys: Caribbean Jerk Po-boy Sandwich from Boston Culinary

The Chef: Daniel Filarecki

The Restaurant: Boston Culinary Group at Dolphin Stadium

The Dish: Dolphins tailgating shrimp po-boy sandwich with mango salsa

Ingredients:

• 36 Shrimp
• 1 pkg. Bamboo Skewers
• 2 Shallots (diced)
• 1 tsp. Scotch bonnet pepper
• 1/2 Jalapeno pepper (optional)
• 2 cloves Garlic
• Juice of 1 Lime
• Zest of 1 Lime
• 2 tbsp. Fresh thyme (chopped)
• 2 tbsp. Scallions (chopped)
• 1/8 cup Honey
• 1 tsp. Jerk Seasoning
• 6 Hoagie Rolls or Sub Bread
• 1/2 cup Lettuce
• 1/4 cup Cilantro (for garnish)

Mango salsa ingredients:

• 1/2 Green Bell Pepper (diced)
• 1/2 Yellow Pepper (diced)
• 1/2 Red Pepper (diced)
• 1/2 Red Onion (diced)
• Juice of 1 Lime
• Zest of 1 Lime
• Juice of 1 Lemon
• Zest of 1 Lemon
• 1 Mango (diced)
• 1/4 cup Honey
• Black Pepper (to taste)
• Salt (to taste)
  

Directions:

-Start with the marinade by adding to a bowl the Shallots, Scotch bonnet pepper, Jalapeno peppers, Garlic, Lime juice, Lime zest, Fresh thyme, Scallions, Honey and Jerk Seasoning and stir this altogether.

-Place marinade in a ziploc bag, then place shrimp inside.

-Put this in the refrigerator and let this marinade overnight.

-Then prepare the salsa by mixing all of the ingredients together. Stir this with a spoon and place in a ziploc bag.

-On game day, grab both plastic baggies, put them in your cooler and head off the game.

-At the game, place six shrimps on a skewer then place them on the grill. Leave for four minutes, turn over and grill for another few minutes or until shrimp are done.

-To plate the dish: Split hoagie roll in half, add some shredded iceberg lettuce, place the grilled shrimp on top, making sure to remove the skewer, then top with mango salsa and garnish with fresh chopped cilantro.

Serving Suggestion: Beer

Serves 6.