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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
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.
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RUM GLAZED SPICY SHRIMP KABOBS
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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