Thursday, August 14, 2008

Caribbean Rum Shrimp

1/4 C lime juice, plus 1 T (3-4 limes
1/4 C dark rum
3 T dark brown sugar
1 T fresh peeled/grated ginger (i left this out, cuz i didnt have any)
1 1/2 t cornstarch
32 medium shrimp, peeled and deveined
coarse salt/ground pepper
mango - peeled and sliced into thick pieces
2 T oil

Put lime juice, rum, sugar and ginger in saucepan and bring to boil on high. Reduce heat, simmer and cook until thickened - 3 minutes.

Whisk cornstarch and 1 T water - stir into lime juice stuff. Cook for 30-60 seconds. Remove from heat and cool

Put shrimp on skewers. Season both sides w/ salt/pepper. Put mango pieces on add'l skewers.

Dump on the glaze. Grill for 3-4 minutes.

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