Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.
Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.
Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.
Note: Nutritional analysis is per serving.
Don't marinate for more than the recommended time or the rum and lime juice will "cook" the shrimp and ruin their texture.
My husband and I liked this recipe, the kid, not so much. I didn't have Mint so I made it with Pisco and Cilantro. Quick and easy - makes a great appetizer, especially if you already have the grill going.
There is no link for the mojito marinade. Just type "Mojito Marinade" in the MY RECIPES search box. That will bring up the complete recipe. I have not made this recipe yet, but will try it in the future.
I have used this website for years for recipes and am quite familiar with clicking on an addt. recipe included. However there is NO link for the mojito marinade. I would greatly appreciate if someone that has visibility will include in a review the MOJITO MARINADE details so I can try this recipe - sounds like a winner. Thanks !!!
I used a grill pan for this recipe and with the high sugar content was challenged keeping the marinade from burning on the pan.I didn't love the sugar-sweet rum flavor - not enough citrus or heat balance. Plus, pulling the shells off after cooking proved to be a challenge. Not a favorite.