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'But Why Is The Rum Gone?' Grilled Shrimp

'But Why Is The Rum Gone?' Grilled Shrimp

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    40 m
Sarah

Sarah

Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  2. Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Baking Nana
7

Baking Nana

7/10/2012

I have made these twice - the first time I made the mistake of using Malibu Rum - sounded like a good idea - WRONG! So I made them again using the correct rum and they were much better. The family was not wowed with the mint flavor though. I would cut back the mint if I were to make them again.

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