Description
Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.
Ingredients
- ¼ cup chopped fresh mint leaves
- ⅓ cup white sugar
- 1 shallot, minced
- ⅓ cup white rum
- ¼ cup fresh lime juice
- 1 teaspoon freshly grated lime zest, or more to taste
- 1 teaspoon salt
- ground black pepper to taste
- 1 ½ pounds peeled and deveined medium shrimp, tail-on
- 2 tablespoons fresh lime juice
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 40 mins
Servings: 6