Ingredients
6
6 servings
- •¼ cup chopped fresh mint leaves
- •⅓ cup white sugar
- •1 shallot, minced
- •⅓ cup white rum
- •¼ cup fresh lime juice
- •1 teaspoon freshly grated lime zest, or more to taste
- •1 teaspoon salt
- •ground black pepper to taste
- •1 ½ pounds peeled and deveined medium shrimp, tail-on
- •2 tablespoons fresh lime juice
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 170
- Carbohydrate: 14g
- Fat: 1g
- Fiber: 0g
- Protein: 19g
- Sugar: 12g
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