Spicy Shrimp Skewers

Ingredients

• Zest and juice of 1 lime
• 2 tablespoons brown rum
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely chopped
• 3 tablespoons liquid honey
• 2 tablespoons tamari or soy sauce
• 1/2 teaspoon lightly crushed coriander seeds
• 1/2 to 1 tablespoon hot pepper powder
• 24 large shrimp (21–25 count), shelled and deveined with tails attached
• Pineapple salsa, for serving
• Salt and freshly ground black pepper

Preparation

1. In a large, shallow glass dish, combine the lime zest and juice, rum, brown sugar, ginger, garlic, honey, tamari, coriander seeds, and hot pepper powder. Season with salt and pepper.

2. Add the shrimp and gently toss to coat. Cover and marinate in the refrigerator for 15 to 30 minutes.

3. If using wooden skewers, soak them in water before cooking. Drain the shrimp, reserving the marinade, and thread them onto the skewers.

4. Heat an oiled barbecue grill to medium-high. Cook the skewers for about 1 minute per side, brushing with the reserved marinade while they cook, until the shrimp are pink and fully cooked.

5. Serve with pineapple salsa.

Serving Suggestion

Serve the skewers as an appetizer or pair them with Chinese-style noodles for a main course.