Nice and Naughty Jerk Shrimp tacos have the heat of jerk spices, the coolness of crisp jicama and the bright flavor of citrus pico de gallo. You can order them along with a signature iced tea at The Visiteur or you make them yourself to liven up your next dinner party:

Jerk shrimp


1 tablespoon sugar

1 tablespoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground red pepper

1/4 teaspoon ground thyme

1/8 teaspoon ground allspice

4 tablespoons olive oil

1/8 tablespoon cayenne


1. Combine All ingredients and fold into shrimp and let it marinate for 30 mins.

2. Slice shrimp lengthwise and saute or grill depending on size of shrimp.

Pico de Gallo

Yield: 6-8 servings


4 ripe plum tomatoes, seeded and diced

1 jalapeno, minced

½ cup finely chopped red onion

1 Tbsp. fresh lime juice

¼ cup fresh cilantro leaves, finely chopped

¼ cup of fresh Mandarin Orange segments

Salt and pepper to taste


1. Pour all ingredients into a bowl and gently fold until all ingredients are mixed.

Sriracha Aioli

Yield: 6-8 servings


1 cup Mayonnaise

2 tbls Sirarcha

1 Lime Juiced and seeded


1. Mix all ingredients with a whisk for even distribution.

Grilled Jicama


Jicama, whole peeled

¼ Cilantro leaves finely chopped

Salt to taste


1. Peel and slice horizontally into ½ inch pieces.

2. Place the ½ inch pieces on grill and let it carmelize slightly. Once the grill marks appear flip and mark the other side.

3. When completed remove from the grill and let it rest.

4. Dice into ½ inch pieces.

Green and Red Cabbage

Quarter the heads of cabbage and shred thinly


1. Layer all ingredients on a corn tortilla

2. Drizzle Sriracha Aioli on top and enjoy!

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