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Seafood - On the Grill
Rum Glazed Shrimp
2 1/2 pounds fresh shrimp
6 TBS rum - divided
2 TBS fresh Key Lime juice
2 TBS olive oil
3 garlic cloves - minced
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 cup firmly packed dark brown sugar
1 TBS cider vinegar
Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, Key Lime juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes. Preheat grill for a medium hot fire.
In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum for the glaze.
Thread shrimp on skewers; lightly brush with brown sugar glaze.
Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque. Serves 6.
Chef’s Notes: Quick browning on a hot, oiled grill makes for the best tasting shrim. If using bamboo skewers, soak them in water for 30 minutes before grilling.
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