All the signature flavors of the tropics come together in this tasty shrimp dish. Marinated in a mixture of honey, ginger, lime, and rum, the shrimp can be used to top a tasty salad or served alongside beans and rice. The shrimp can also be skewered with veggies for a bright and colorful, healthy appetizer or entree.
- 1/2 cup lime juice (freshly squeezed)
- 1 lime (zest)
- 3/4 cup amber honey
- 1/2 cup dark rum
- 2 teaspoons fresh ginger root (grated)
- 1 clove garlic (chopped fine)
- 20 large shrimp (peeled and deveined with the tail end of the shell left on)
- 1 tablespoon olive oil
- Garnish: sea salt and pepper (freshly ground)
- 1/4 cup cilantro (finely chopped)
- 1 lime (wedges)
Combine the lime zest and juice, honey, rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the refrigerate for at least one hour or as long as 8 hours.
Preheat grill or set the top rack of your broiler. If you are broiling the shrimp, line a sheet pan with foil for easy cleanup.
If you are skewering the shrimp, choose fast cooking veggies like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
Cook the kebabs for 2 to 3 minutes on each side.
Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 1 minute, brush with the marinade and turn.
Cook for an additional two minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot, passing lime wedges on the side.