INGREDIENTS

zest and juice of 1 lime

2 tbsp. with brown rum

2 tbsp. with brown sugar

1 tbsp. with fresh ginger, grated

1 garlic clove, finely chopped

3 tbsp. with liquid honey

2 tbsp. with tamari sauce or soya sauce

1/2 tsp. lightly crushed coriander seeds

1/2 to 1 tbsp. hot pepper powder

24 large shrimp (size 21-25), shelled and deveined, with tail

Salsa pineapple
salt and black pepper mill
1. In a large shallow glass dish, combine zest and lime juice, rum, brown sugar, ginger, garlic, honey, tamari sauce, coriander seeds and hot pepper flakes. Salt and pepper. Add shrimp and mix gently to coat. Cover the dish with plastic wrap and marinate for 15 to 30 minutes in the refrigerator.

2. Drain the shrimp (reserve the marinade) and put them on wooden skewers previously soaked in water. Set the fire to medium-high power. Place the skewers on the oiled barbecue grill and cook for about 1 minute on each side or until the shrimp are pink (brush them with reserved marinade). Serve with salsa.

It can be served as an aperitif or with Chinese pasta p>

Spicy shrimp skewers