Some of my most memorable meals have been at roadside jerk shacks in and around Negril, Jamaica. At each shack, chicken (and often fish, lobster, and shrimp) is rubbed with an intoxicating blend of sweet and spicy seasoning and herbs that make up jerk; chilies, ginger, scallions, garlic, and allspice. Each shack makes its own version of the seasoning, and—having dutifully sampled many—I can honestly say that I haven’t yet met a jerk chicken or fish that I didn’t wholeheartedly love. The seasoning has inspired my own riffs on jerk, including this shrimp roll. Blending the style of a classic New England lobster roll with those spicy-sweet jerk flavors, it’s a wildly delicious mash-up and, since it’s quick to assemble and easy to double or triple, one that’s great for feeding a crowd.
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