Chili Lime Jerk Dust Recipes

1. Chili Lime Chicken Kabobs

Ingredients
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 Packet Chili Lime Jerk Dust
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Directions
In a small bowl, whisk together the olive oil, vinegar, and Chili Lime Jerk Dust. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

2. Chili Lime Corn on the Cob

Ingredients
3 tablespoon(s) unsalted butter, at room temperature
1 Packet Chili Lime Jerk Dust
4 ear(s) corn, in husk.

Directions
In a small bowl, combine butter, Chili Lime Jerk Dust Packet and set aside.
Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears, and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15 to 20 minutes. Serve immediately.

3. Chili Lime Dressing for a Cobb Salad (or Other)

Ingredients
2 tablespoons water
1 1/2 teaspoons minced seeded jalapeno chili (if you like it hot!)
1 teaspoon minced peeled fresh ginger
1 Packet Chili Lime Jerk Dust
1 garlic clove, pressed
1/2 teaspoon sugar or splenda
3 tablespoons canola oil or extra virgin olive oil
1 tablespoon oriental sesame oil

Directions
Whisk the water , jalapeno chili, fresh ginger and Chili Lime Jerk Dust in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper to taste. (Can be made 2 hours ahead. Let stand at room temperature.)

4. BBQ Grilled Shrimp with Chili Lime Butter

Ingredients
12 Jumbo Shrimp
1 stick Butter
2 Limes
1 Packet Chili Lime Jerk Dust

Directions
Allow butter to soften by taking it out of the fridge and leaving it on the counter for about 15 minutes. Peel and Devain the shrimp. Cut the limes into wedges and squeeze into a bowl.  For every 1 lime use 1/2 stick of butter.  Place the softened butter into the bowl and mix with the lime juice and the Chili Lime Jerk Dust Packet.  Make sure the ingredients are well stirred and that your butter is well softened.  Put your newly mixed chili lime butter into a container and store in the fridge. It will keep for about two months. When the shrimp are 30 seconds away from being finished on the grill, add the Chili Lime Butter and let it soak into the shrimp.  Once the shrimp are cooked, place on a plate and add Chili Lime butter as desired.

5. Chili Lime Potato Wedges

Ingredients
4 large baking potatoes
1 Packet Chili Lime Jerk Dust
2 teaspoons finely grated lime rind
2 Tablespoons olive oil
Kosher salt, to taste
1/4 cup finely grated Monterey Jack or cheddar cheese, optional
1 Tablespoon chopped fresh cilantro, optional
Salsa and sour cream, optional

Directions
Preheat oven to 425 F. Line a baking sheet with non-stick foil (its the easiest clean up). Place lime rind, olive oil, and Chili Lime Jerk Dust Packet in a large ziplock bag. Shake the contents of the bag until combined. Scrub potatoes and dry. Cut in half lengthwise. Continue cutting the halves lengthwise into wedges about 1/2-inch thick. Add potato wedges to the oil mixture in the ziplock bag, seal, and shake them around to coat them with the mixture. Place potatoes on prepared baking sheet and sprinkle with kosher salt to taste. Bake 25 minutes. Remove from oven and sprinkle with grated Jack or Cheddar cheese. Return to oven and bake an additonal 10 minutes or until cheese is golden. Sprinkle with chopped cilantro. Serve wedges with sides of salsa and sour cream for dipping.