Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

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.

• Ready In: 33 mins
• Serves: 4
• Yields: 32 shrimp

Ingredients

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