~Grilled Coconut-Rum Shrimp
Source of Recipe
Rum Tiki Cookbook by W. Park Kerr
List of Ingredients
1 1/2 pounds large shrimp, peeled & deveined
1/3 cup coconut-flavored rum
2 tablespoons packed light brown sugar
1 1/2 tablespoons grated fresh ginger with juice
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoon soy sauce
3 cloves garlic, minced
(recipe follows)
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Curried Peanut Dipping Sauce:
This is also good on grilled chicken or vegetables, and makes a fine dressing for a cold noodle salad.
1/2 cup smooth supermarket peanut butter
1/2 cup reduced-sodium canned chicken broth
3 tablespoons Thai-style canned coconut milk (not "lite")
2 serrano chiles, stemmed and chopped
2 1/2 tablespoons soy sauce
2 tablespoon fresh lime juice
1 1/2 tablespoons coconut-flavored rum
1 clove garlic, chopped
1/4 teaspoon medium-hot but very flavorful curry powder
Recipe
In a blender or small food processor, combine all the ingredients and process until smooth. Let stand at room temperature for 1 hour to develop the flavors.
MAKES ABOUT 1 CUP
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In a nonreactive dish, combine the shrimp, rum, sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature, stirring once or twice, for 30 minutes.
Light a charcoal fire and let it burn down or preheat a gas grill to medium-high. Remove the shrimp from the marinade (reserve it) and thread them onto flat metal skewers.
Grill the shrimp, basting them with the reserved marinade and turning them once, until just cooked through while remaining moist, 6 to 7 minutes total.
Slide the shrimp from the skewers and serve hot or warm. Offer the peanut sauce in small bowls for dipping, or transfer it to a squeeze bottle and decoratively drizzle it over the shrimp.
MAKES 4 TO 6 SERVINGS
ENJOY!!!!!!
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