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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 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
Method
- 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).
- In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
- Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
- Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
- 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!
- 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.
- Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.
