'But Why Is The Rum Gone?' Grilled Shrimp
- 1/4 cup chopped fresh mint leaves
- 1/3 cup white sugar
- 1 shallot, minced
- 1/3 cup white rum
- 1/4 cup fresh lime juice
- 1 teaspoon freshly grated lime zest, or more to taste
- 1 teaspoon salt
- ground black pepper to taste
- 1 1/2 pounds peeled and deveined medium shrimp, tail-on
- 2 tablespoons fresh lime juice
- Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely.
- Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade.
- Stir lime zest into the marinade; season with salt and black pepper.
- Pour marinade into a resealable plastic bag.
- Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag.
- Marinate at room temperature 15 to 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way.
- Discard marinade.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes.
- Drizzle 2 tablespoons fresh lime juice over the skewers to serve.
mint leaves, white sugar, shallot, white rum, lime juice, lime zest, salt, ground black pepper, shrimp, lime juice
Taken from allrecipes.com/recipe/but-why-is-the-rum-gone-grilled-shrimp/ (may not work)