Ingredients
- 1 1/4 pounds shrimp (about 36 medium-large )
- 8 ounces coconut milk (canned, 1 cup)
- 6 tablespoons fresh lime juice (about 3 limes)
- 1 cup pineapple juice (canned)
- 1/2 cup rum (dark rum)
- 2 tablespoons fresh cilantro, minced
- 1 garlic clove, minced
- Salt
- Black pepper
- Steamed rice (optional)
How to Make
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Step 1: Peel the shrimp and devein them under running water.
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Step 2: In a medium bowl, combine all the remaining ingredients except the rice.
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Step 3: Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
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Step 4: Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
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Step 5: Prepare a fire in a charcoal grill.
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Step 6: When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
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Step 7: Serve with steamed rice, if you like.
We hope you enjoy this recipe!
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