Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Dozen wood skewers |
2 pounds | Large shrimp |
⅓ cup | Dark rum |
½ cup | Molasses |
¼ cup | Lime juice |
2 tablespoons | Oil |
3 \N | Cloves garlic |
1 tablespoon | Soy sauce |
1 teaspoon | (to 1 tablespoon) hot pepper sauce to taste |
Soak skewers in water to retard burning. Devein and clean shrimp; thread 4-6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minutes. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5-10 minutes to thicken.
Grill skewered shrimp ¾ inch above hot charcoal or gas flame about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping.
Posted to MC-Recipe Digest V1 #338 Recipe by: Fred Tasker, Knight-Ridder Newspaper From: Sherry Zeiss <zeiss@...>
Date: Wed, 11 Dec 1996 22:18:45 -0600