Grilled Caribbean Coconut Shrimp With Rum Marinade

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."

• Ready In: 25 mins
• Serves: 4
• Yields: 2 pounds

Ingredients

• 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

Directions

1. Mix the marinade ingredients in a nonreactive bowl
2. Then add shrimp and marinate for at least 10 minutes but no longer than 30.
3. 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.
4. ENJOY!