INGREDIENTS
- 1/2 cup lime juice (freshly squeezed)
- 1 lime (zest)
- 3/4 cup amber honey
- 1/2 cup dark rum
- 2 teaspoons fresh ginger root (grated)
- 1 clove garlic (chopped fine)
- 20 large shrimp (peeled and deveined with the tail end of the shell left on)
- 1 tablespoon olive oil
- Garnish: sea salt and pepper (freshly ground)
- 1/4 cup cilantro (finely chopped)
- 1 lime (wedges)
INSTRUCTIONS
- Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
- Bring the marinade to a boil over medium heat, cook 1 minute, and let cool completely.
- Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerator for at least one hour or as long as 8 hours.
- Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
For Skewering
- If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
- Cook the kebabs for 2 to 3 minutes on each side.
- Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
- Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
- Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.