- 1 Gallon Zip Lock Bag
- 1 Green Bell Pepper
- 1 Purple Onion
- 1 Red Bell Pepper
- Fresh Gulf Caught Shark
- Lawrys “Jamaican Jerk” seasoning
- Wooden Skewers
Cut your fresh gulf caught shark into 3 inch by 3 inch cubes.
Place cubes into a 1 gallon zip lock bag.
Add Lawry’s “Jamaican Jerk” seasoning until fish is fully submerged.
Add 1 tablespoon of salt & 1 tablespoon of pepper.
Place zip lock bag in refrigerator for 1 Hour.
While fish is in fridge, dice purple onion, red pepper, and green pepper to size of your liking.
Preheat barbecue grill to 350 degrees.
After 1 Hour has passed, take shark, peppers, and onions and place onto wooden skewer.
Place skewers directly onto grill.
Cook for 12-15 minutes or until fully cooked.