Shelly's Recipe

MOJITO MARINATED SHRIMP

Category: Seafood

1 to 1 1/2 lbs. peeled, deveined shrimp (21 to 30 per lb., tails on)
Mojito Marinade
2 tablespoons fresh lime juice
Mint sprigs

Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.

Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.

Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.

Mojito Marinade
20 chopped fresh mint leaves
1/3 cup sugar
1 thinly sliced shallot
1/3 cup light rum
3 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon freshly grated lime zest
1 teaspoon coarse kosher salt

In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely. Whisk in rum, lime juice, oil, lime zest, and salt. Whisk until salt dissolves.