Jamaican Coconut Shrimp on Rice Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 lb peeled and deveined jumbo shrimp 1 tbsp mild jerk seasoning (such as Walkerswood) 1/2 tbsp butter 1 scallion, chopped 1/4 cup chopped onion 1/4 cup chopped bell peppers 1 scotch bonet pepper, seeded and diced (I only use 1/4) 1 cup light coconut milk chopped scallions or cilantro, for garnish
			Season shrimp in a bowl with jerk seasoning. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes. Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes. Garnish with cilantro or scallions and serve.