Grilled Rum-soaked Shrimp (cuba -- Caribbean)

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• 32 shrimp, medium-size (about 2 pounds)
• 4 limes, juice of (about 8 tablespoons)
• 1 1/2 cups pineapple juice, canned
• 1/2 cup dark rum
• 2 tablespoons cilantro, finely chopped
• 1 teaspoon garlic clove, chopped
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon ground pepper, to taste

Recipe

• 1 clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
• 2 in a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
• 3 add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
• 4 remove shrimp from the marinade & set the shrimp aside, discarding everything else.
• 5 run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. if using wooden skewers, do not leave any gaps between the shrimp!
• 6 place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque .
• 7 remove shrimp from the grill & serve on a bed of mango lime relish, either skewered or not, as you prefer.