Caribbean Jerk Kebob Wraps

• 8 to 10 skewers* (if wooden, soak for at least 30 minutes to prevent burning)
• approximately 40 "41-60" count medium sized shrimp**, cooked, peeled and deveined (large would be better if affordable)
• 1 bell pepper cut into 1 -1 1/2 inch pieces
• 1 onion sliced into rings 
• 1 (20 oz) can pineapple chunks, drained
• cherry tomatoes (or roma tomatoes, cut into nice size chunks)
• whole mushrooms, washed and stems removed (optional)
• 3/4 cup Lawry's Caribbean Jerk bottled marinade
• sour cream
• package of 6 inch soft tortillas (or larger tortillas if feeding more then 3 or 4)

In separate container suitable for marinating purposes, marinate shrimp for at least 30 minutes in Lawry's marinade. Then skewer shrimp with bell pepper, onion, pineapple chunks, and tomato. For extra flavor, you can skewer vegetables and meat at the same time and marinate at once. Prepare kebobs and grill. Brush kebobs liberally while cooking them. Grill until vegetables are tender. Remove from the grill. Microwave flour tortillas approximately 10 to 15 seconds each, if desired, until warm to the touch. Place a skewer on each tortilla, pulling grilled food off and onto tortillas. Use sour cream on each side of cooked food on tortilla for flavor and to assist in sealing tortilla for a nice wrap. 

NOTE: this can be prepared ahead of time and refrigerated. If using shrimp, can be served either warm or chilled. When ready to serve, place on buffet and let guests make their own wraps. Serve with Mahatma yellow rice or "Mexican" style rice along with tossed salad. I used the yellow rice (microwave cooking method) and diced up some bell pepper and onion and threw it into the mix and it turned out great.

*Can use less number of skewers, just put more shrimp on each skewer

**Can use chunks of chicken; at least 1 pound of boneless, skinless chicken

Special Note: Discard any of the original leftover marinade and if you need more, of course revert back to the remainder of the bottle of Lawry's in the refrigerator.

Submitted by: Vickie Estes
       

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