Shimps are Jerks. Jerk them back!

Serves: 4 to 6
Prep time: 15 minutes
Marinating time: 30 to 45 minutes
Way to grill: direct high heat (450° to 550°F)
Grilling time: 2 to 4 minutes

Marinade

• 1/2 cup roughly chopped yellow onion
• 1 jalapeño chile pepper, roughly chopped
• 3 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1/2 teaspoon Tabasco® sauce
• 1/2 teaspoon ground allspice
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg

Not Marinade

• 2 pounds extra-large shrimp (16/20 count), peeled and deveined
• 1 lime, cut into wedges

Foodenate those Bitches

1. In a food processor combine the marinade ingredients. If you don’t have an FP, you can use a blender. Blend until smooth.
2. Put the shrimp in a large, plastic resealable bag and pour in the marinade.
   Press out the air and seal the bag tightly. Shake (jerk) the bag to distribute the
   marinade and refrigerate for at least half an hour, but no more than one hour.
3. Remove the shrimp from the bag and ditch the marinade. Stick
   shrimp onto skewers through both the heads and tails. Grill over high
   heat until the shrimp are firm to the touch and just turning opaque in the
   center – this takes about 2 to 4 minutes, turning once. Place on a plates and stuff, squeeze a
   little lime juice over the shrimp, and serve those jerks warm.

We here at Foodenator believe in two things: food, and being sexy. And sexy people watch other sexy people for ideas on becoming sexier. So we bring you an important new column: Dining with Celebrities. Foodenator caught up with sultry sex symbol Angelina Jolie Saturday morning in Santa Clara, where she was feeding a horse carrots and apples. We asked he why she didn’t feed the horse the last apple. Apparently, that apple is an important part of her diet. What does the Tomb Raider eat in the morning to keep her body lithe and toned? Given her penchant for adopting young children, you might be surprised to learn that Smoked Baby Clams and an apple are her breakfast of choice. Read the rest of this entry »

Greetings from Denver! This month headquarters approved a special addition which required food specialists to travel 2000 miles west to the lovely lands of Denver, Colorado. Foodenator experienced many new venues but only want to emphasize on the most important lessons learned on this exploration.

First and foremost if you are eating in landlocked state, especially one bordering a state as large as Texas, stay away from the seafood! Think it’s fresh? Think again. Secondly, if you happen to be eating in a Thai restaurant and the waiter serves you Thai coffee with chunks of floating cream, this is not Colorado Thai custom; like the seafood this will also make you sick. Foodenator recommends sending it back. Now that we’ve got that out of the way lets move on to a more positive note – Mexican food seems to be a fairly safe bet when dining in Colorado. Whether you fancy the fast food Chipotle or your upscale Tamayo, you can’t go wrong. Tamayo serves the very best mango mojito ever created. Between the fresh mint leaves, fresh mango and a hint of lime it a perfect mix. Here’s what a Mango Mojito looks like. Try to recreate this in your home but it won’t be the same.