Easy Creole Okra and Shrimp

Ingredients

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• 1 ½ pounds large shrimp in shells
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• 1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
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• 2 red bell peppers, cut into thin strips
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• 1 large red onion, sliced
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• 1 jalapeno pepper - halved lengthwise, seeded, and sliced
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• 2 tablespoons olive oil
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• 1 tablespoon Jamaican jerk seasoning
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• ½ cup chopped fresh cilantro
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• 2 cups hot cooked brown rice
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• 1 lime, cut into wedges
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Instructions

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
2. 2
   Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
3. 3
   Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
4. 4
   Roast in the preheated oven until shrimp are opaque, about 15 minutes.
5. 5
   Sprinkle with cilantro and serve with brown rice and lime wedges.