| 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
A Message from our Provider:
“Time: A longing in man for reuniting with God.”