1 lb. fresh large shrimp, in shell
1 tbsp. Jamaican jerk rub
2 tsp. olive oil
1 each red and green bell pepper
1/2 medium onion, cut into thin wedges
2 cloves garlic, minced
2 tsp. olive oil
1 14 1/2 oz. can chicken broth
1 8 oz. can crushed pineapple, undrained
1 tsp. Jamaican jerk rub
1 c. uncooked rice

Peel shrimp; remove tails if desired. Blend jerk rub with 2 tsp. oil in a medium bowl; add shrimp, toss to coat and set aside. Meanwhile, prepare rice. Cut onion into wedges. Mince garlic. Heat oil in a 2 quart pot over medium-high heat. Sauté onion and garlic 2 to 3 minutes. Pour in chicken broth; stir in pineapple and jerk seasoning. Bring to a boil, then stir in rice. Cover pot; reduce heat to low and simmer 15 minutes or until liquid is absorbed. Set aside. While rice cooks, seed peppers and remove stems; cut peppers into thin wedges. Heat a large, non-stick skillet over medium-high heat. Sauté shrimp and peppers 2 to 4 minutes, until shrimp turn opaque, white, and form the letter "C". Serve shrimp and peppers over pilaf.