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    Caribbean Shrimp Kebabs


    Source of Recipe


    marthastewart.com

    List of Ingredients




    32 medium shrimp ; (about 1 pound), peeled and deveined
    2 large red bell peppers ; ribs and seeds removed, cut into 24 pieces (about 11/2 inches e
    2 tablespoons dark rum
    1 tablespoon olive oil ; plus more for grill
    1 1/2 teaspoons curry powder ; (preferably Madras)
    1/4 teaspoon ground allspice
    1/8 to 1/4 teaspoon cayenne pepper
    coarse salt
    Cilantro Dipping Sauce n(see below)

    Recipe



    Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
    In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
    Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to3minutes per side. Season with more salt, if desired. Serve with sauce.


    Cilantro Dipping Sauce

    1/2 cup firmly packed cilantro leaves
    1/4 cup reduced-fat mayonnaise
    3 tablespoons fresh lime juice
    1 teaspoon dark rum
    1/2 teaspoon curry powder, (preferably Madras)
    Coarse salt and ground pepper

    Directions
    In a blender, purée cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and curry powder. Season with coarse salt and ground pepper.

 

 

 

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