| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 4 | Servings | ||
INGREDIENTS
| 1 | Dozen wood skewers | |
| 2 | lb | Large shrimp |
| 1/3 | c | Dark rum |
| 1/2 | c | Molasses |
| 1/4 | c | Lime juice |
| 2 | tb | Oil |
| 3 | Cloves garlic | |
| 1 | tb | Soy sauce |
| 1 | ts | (to 1 tablespoon) hot pepper sauce to taste |
INSTRUCTIONS
Soak skewers in water to retard burning. Devein and clean shrimp; thread 4-6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minutes. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5-10 minutes to thicken. Grill skewered shrimp 3/4 inch above hot charcoal or gas flame about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping. Posted to MC-Recipe Digest V1 #338 Recipe by: Fred Tasker, Knight-Ridder Newspaper From: Sherry Zeiss <zeiss@tab.com> Date: Wed, 11 Dec 1996 22:18:45 -0600
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