Spicy Caribbean Shrimp

• 1/2 pounds Raw Shrimp, Peeled And Deveined With Tails On
• 2 Tablespoons Coconut Rum (or Any Kind Of Rum)
• 1 Tablespoon Olive Oil
• 1 teaspoon Curry Powder
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Allspice
• 1/4 teaspoons Ground Coriander
• 1 Tablespoon Canola Oil
• 1/2 teaspoons Salt
• 1 whole Lime, Juiced
• 1 whole Mango, Peeled And Diced Into Small Pieces

1. Wash the shrimp and pat dry, leaving the tails on.
2. In a medium sized bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander.
3. Set aside.
4. Heat the canola oil in a large skillet over medium heat (or heat up the grill).
5. Add the shrimp to the bowl and toss to coat with sauce.
6. Cook the shrimp for a minute or two until pink and donesprinkle with salt while cooking.
7. When cooked, remove shrimp from skillet and toss with diced mango and lime juice.
8. Serve with rice, beans and plantains.

shrimp, coconut, olive oil, curry, cayenne pepper, allspice, ground coriander, canola oil, salt, mango

Taken from tastykitchen.com/recipes/main-courses/spicy-caribbean-shrimp/ (may not work)