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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Rum, shrimps, pineapple. But since it doesn't really resemble the original anymore I thought I'd post it as a seperate recipe. I never really measure when I cook, so these measurements are only estimates. You have to adjust the amounts depending on how spicy or sweet you like your shrimps. I get the best results using fresh ginger and lime juice but bottled works too. (Cook time includes marinating time) The perfect side dish would be Tropical Rice. Ingredients:
1/3 cup olive oil |
1/2 cup dark rum |
1/3 cup lime juice |
2 -4 tablespoons honey |
6 garlic cloves, minced |
1 teaspoon allspice |
1 teaspoon ginger |
1/2 teaspoon cayenne |
1/2 teaspoon cumin |
salt, pepper |
1 lb shrimp, peeled |
1 -2 red bell pepper, cut up |
1 red onion, cut up |
1 -2 cup fresh pineapple, cubed |
Directions:
1. Mix the first five ingredients in a bowl or zip top bag.
2. Add all the spices, mix well, taste and adjust ingredients. Set a small amount of the marinade aside for basting later on.
3. Add the shrimps, pineapple and veggies. Marinate in fridge for at least 3 hours.The longer the better.
4. Put shrimps, pineapple and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
5. Grill on the BBQ for 12-15 minutes or until done. Keep turning and basting with the marinade you set aside earlier.
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