2 lbs. cooked shrimp shelled
1/2 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 or 2 jalapeno peppers seeded and minced
1 tablespoon honey
2 teaspoons Jamaican Jerk Seasoning
Combine all except shrimp in small jar. Cover and shake well to mix. Pour over shrimp in zip lok bag Seal and refrigerate at least 1 hour.