- 1/4 cup chopped fresh mint leaves
- 1/3 cup white sugar
- 1 shallot, minced
- 1/3 cup white rum
- 1/4 cup fresh lime juice
- 1 teaspoon freshly grated lime zest, or more to taste
- 1 teaspoon salt
- ground black pepper to taste
- 1 1/2 pounds peeled and deveined medium shrimp, tail-on
- 2 tablespoons fresh lime juice
- Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
- Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.
04/12/2018
recipepes.com
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