Recipe by justiceforall
This recipe reminds so much of the taste of vacation that I HAD to share it! We tasted it a few years ago, and begged the chef for the recipe just about everyday during our stay! A few simple ingrediants, 1- 2 hours of marinade time, and VOILA! The compliments will just keep on coming!
Top Review by roxyandleroy
This recipe is soooo good and soooo easy. I've made it many times with a couple of changes. I use cilantro instead of basil (seems more Caribbean to me) and real minced garlic instead of garlic salt and add at least 1/4 teas. red pepper flakes.
- 1 lb large shrimp, thawed, deveined and unshelled
- 1⁄3 cup dark rum
- 3 tablespoons brown sugar
- 1 1⁄2 teaspoons cayenne pepper
- 1⁄2 teaspoon pepper (4 pepper mix is best)
- 4 tablespoons fresh basil, chopped
- 4 tablespoons fresh chives, chopped
- 3 tablespoons olive oil
- 3 limes, fresh
- 2 teaspoons garlic salt
Directions See How It's Made
- Prepare your shrimp, and leave in the fridge until you're ready.
- Next, mix the rum, brown sugar, cayenne pepper, ground pepper, chopped basil, olive oil, garlic salt and juice from 2 of the limes.
- Using a chocolate grater, add the zest from the third lime to the mix.
- Use the juice from the last lime, and add that to the mix as well.
- Place your shrimp into the liquid, and leave for between 1 - 2 hours. (60 minutes seems to be the magic number for us, because after that, the rum is a little overpowering).
- Grill on a hot barbeque about 2-3 minutes each side, or until pink. The caramelisation is amazing!
- In absence of a barbeque, pan frying or broiling is good too.
- We serve on stir fried vegetables (using the juice from the mix) and pasta.