Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

• 32 shrimp, medium-size (about 2 pounds)
• 4 limes, juice of (about 8 tablespoons)
• 1 1/2 cups pineapple juice, canned
• 1/2 cup dark rum
• 2 tablespoons cilantro, finely chopped
• 1 teaspoon garlic clove, chopped
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon ground pepper, to taste

1. Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
2. In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
3. Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
4. Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
5. Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
6. Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
7. Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

shrimp, pineapple juice, dark rum, cilantro, garlic, salt, ground pepper

Taken from www.food.com/recipe/grilled-rum-soaked-shrimp-cuba-caribbean-374344 (may not work)