Hawaiian Hula Melt With Jerk-Spiced Shrimp

Tonight we once again fix some light, summer fare. This meal is an island combination from both Hawaii and the Caribbean ... both of which prove a good combination of flavors ... a good balance of sweet and savory. And, a nice and easy dinner for the summertime.

I originally planned potatoes on the side here, but upon discovering there were none to be had, I decided to substitute shrimp.

Everything still works fine.


INGREDIENTS

- 1/4 pound ground beef, buffalo or venison
- 8-10 shrimp, peeled and de-veined
- Jerk Seasoning
- 1-2 slices fresh pineapple
- 2 slices whole-grain bread
- 1 Tbsp butter
- Sliced muenster cheese
- Yellow mustard and mayonnaise to taste

AND, I will offer a jerk seasoning recipe:

2 tablespoons dried minced onion
1 tablespoon garlic powder
4 teaspoons crushed dry thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne pepper

This meal could be cooked inside (on a stove top range or toaster oven) or outside (on a grill). Crack open a beer, put on some tunes and get to work.

Form meat into a patty for grilling, pan-frying or broiling (I used venison, which is very lean and cooks pretty quick). Slice pineapple, and drizzle shrimp with olive oil and jerk seasoning.

Cook meat until medium, then remove from heat and place on bread with cheese, pineapple, mustard and mayo. If using a grill, brush each side of bread with melted butter. If not, coat skillet or griddle with a thin layer of it. Cook patty-melt style until the bread is toasted on both sides.

In the meantime, place shrimp in separate skillet (or skewer on grill). Cook until done (they will cook fast ... ).

When patty melt is done, cut in half and serve as pictured with shrimp. Crack another beer and enjoy.

Tonight's music: Sarah McLachlan, Fumbling Towards Ecstasy

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