Shelly's Recipe

RUM GLAZED SPICY SHRIMP KABOBS

Category: Kabobs/Kebobs/Skewers

2 1/2 pounds fresh raw shrimp - peeled and deveined
6 tbsp light rum - divided
2 tbsp fresh lemon or lime juice
2 tbsp vegetable oil
3 garlic cloves - minced
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 cup firmly packed dark brown sugar
1 tbsp cider vinegar

Peel shrimp, keeping tails intact. Place in bowl with 4 tbsp of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

Preheat grill on medium-high heat.

In small bowl, combine brown sugar, vinegar and remaining 2 tbsp rum.

Thread shrimp on skewers; lightly brush with brown sugar glaze. Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque. Serves 6.

*Note: If using bamboo skewers, soak them in water for 30-60 minutes before grilling.