“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.” - by Sarah
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 170 cal
- 8%
- Fat
- 1 g
- 2%
- Carbs
- 14 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
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"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 w..." See moreas not wowed with the mint flavor though. I would cut back the mint if I were to make them again."
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