Ingredients: |
Ingredients: For the shrimp and marinade
24 extra-large shrimp (1½ pounds), peeled and deveined
2 cloves garlic, minced
2 scallions, both white and green parts, trimmed and minced
1 T. minced fresh ginger
½ scotch bonnet chile or 1 jalapeno, seeded and minced
2 T. soy sauce
2 T. honey
2 T. peanut oil (or sesame oil)
For the rum glaze
1/3 cup plus 1 T. dark rum
2 T. tomato paste
2 T. firmly packed dark brown sugar
1 T. honey
1 T. distilled white vinegar
1 T. Worcestershire sauce
1½ tsp Tabasco or other hot sauce
Dash ground allspice
Salt and freshly ground black pepper to taste
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Directions: |
Directions:Rinse shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
Combine the garlic, scallions, ginger, chile, soy sauce, hone and peanut oil in a large bowl and whisk to mix. Add the shrimp, tossing to coat. Cover and let marinate, in the refrigerator for at least 1 hour or up to overnight.
Preheat grill to high.
Combine 1/3 cup rum, the tomato paste, sugar, honey, vinegar, Worcestershire sauce, Tabasco, and allspice in a small, heavy saucepan and bring to boil over medium-high heat, stirring until blended and sugar is melted. Reduce heat to medium and simmer to syrupy glaze, 3 to 5 minutes. Remove from heat, stir in remaining 1 T. rum and taste for seasoning, adding salt and pepper as necessary.
Remove shrimp from bowl and thread on skewers.
When ready to cook, oil the grill grate. Arrange shrimp on hot grate and grill, turning with tongs, until nicely browned on outside and firm and pink inside, about 2 minutes per side. Brush shrimp with the glaze as they cook.
Transfer to a plate and serve immediately. |
This recipe for Plantation Shrimp is from