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Coconut-Rum Grilled Shrimp
Serves 4 |
Perfect for summer grilling.
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Ingredients:
| 1 can coconut milk, 13.5 oz. |
| 1/4 cup spiced rum |
| 2 tablespoons lime juice |
| 1/2 cup packed light brown sugar |
| 2 lb large shrimp, peeled and deveined |
Directions:
- Add the coconut milk, spiced rum, lime juice, and brown sugar to a mixing bowl. Whisk until the sugar is fully dissolved. Pour half of the mixture into a separate small bowl. Add shrimp to the mixing bowl. Coat the shrimp. Cover the mixing bowl and place it in the refrigerator to marinate the shrimp for 1 hour.
- About 15 minutes before the shrimp is done marinating, pour the reserved mixture into a small saucepan. Bring to medium-low heat. Simmer and stir until the mixture is reduced to about 1/2 cup. Remove the pan from the heat.
- Bring the grill to medium heat. Remove shrimp from the bowl and thread with metal skewers. Place the shrimp on the grill and cook for about 2 minutes per side, until the shrimp have turned pink. Remove the shrimp from the grill and brush them with the glaze. Transfer to serving plates and enjoy!
| Cooking Method: | Grill |
| Main Ingredient: | Shrimp |
| Course: | Appetizer |
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