Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."
- 2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
For the marinade
- 3⁄4 cup dark rum
- 1⁄2 cup pina colada nonalcoholic drink mix
- 1⁄4 honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1⁄2 cup chopped cilantro
- 3 tablespoons fresh grated ginger
- 4 garlic cloves, minced
- 1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
- 2 dashes liquid smoke
- 1 lemon, zest of
- Mix the marinade ingredients in a nonreactive bowl
- Then add shrimp and marinate for at least 10 minutes but no longer than 30.
- Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
Yummo!!! I could drink the marinade and be happy! LOL... We'll be trying these again real soon, because I goofed and defrosted a baggie of small shrimp, which cooked up tiny and tough. But, they WERE flavorful! (therefore, sorry for the pitiful picture!) Did as you suggested and served over sweet potato mashed (Lavendar Lynn's). Very nice! Thanks for posting! Made for ZWT9 for team Gourmet Goddesses.
These are great. loved all of the flavors in the marinade. Next time I am going to make extra marinade to make a dipping sauce. Will try them on the stovetop grill pan during the winter. Made for ZWT 9.
Oh my gosh, these were positively scrumptious. The pina colada taste really came through well with a very slight hint of coconut. I made them twice (forgot to take a photograph the first time). The second time I broiled them (kind of rainy and wet outside), and I used a habanero pepper instead of the scotch bonnet. And it was just as scrumptious. I used a bit of the marinade and mixed it with melted butter which I used to baste the shrimp, and I think it gave it just a little boost of extra flavor). But even following the recipe as written will produce very tasty shrimp with a very definite Caribbean flair. Thanks, alligirl! A definite "keeper" of a recipe.