Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

Sydney Mike's Note:

This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.

• Total Time: 33 mins
• Prep Time: 25 mins
• Cook Time: 8 mins

Ingredients:

Serves: 4

Yield: 32.0 shrimp

• 32 shrimp , medium-size (about 2 pounds)
• 4 limes , juice of (about 8 tablespoons)
• 1 ½ cups pineapple juice , canned
• ½ 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

Directions:

1. 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).
2. In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
3. Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
4. Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
5. 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!
6. 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.
7. Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

Reviews

[weekend cooker]

Decided to make tonight, seeing there is alot of snow on the way. Ver well liked here, the marinade was excellent !! Very nice, and a Great combination of flavors, that made for a lovely dinner. Made for PRMR tag.

[NorthwestGal]

These were great. The cilantro really rounded out the flavors, but the entire thing was so delicious. Although it's still pretty rainy here, I had to grill these for full effect. But even so, they were quite a treat. Thank you, Sydney Mike. Made for the Best of 2010 tag game.

[alligirl]

I can't wait to serve these at a PARTY! OMGoodness, they are awesome! The soak in the rum marinade gave a subtle hint of flavor; I used 1 lb. of shrimp (21-25 sized) and really liked the flavor from the Bacardi Select black label dark rum that I used. Next time, I may re-heat and reduce the marinade, to glaze the shrimp with right before removing them from the grill. I like that I had never had anything like this before! Thanks so much for sharing, Sydney Mike. This will become a go-to recipe to impress!