Ingredients

1/3

cup olive oil

2

to 3 tablespoons jerk seasoning (dry)

2

teaspoons honey

1

tablespoon grated gingerroot

2

tablespoons soy sauce

2

cloves garlic, finely chopped (1 teaspoon)

1/8

teaspoon salt

1/8

teaspoon pepper

24

uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined

1

medium pineapple with rind and green top

1

medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)

1

ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)

1/4

cup coarsely chopped cashews, if desired

4

teaspoons flaked coconut, if desired

Preparation

In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.

Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.

Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill “wok”).

Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.

On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.