Mojito Shrimp

Photo: Thomas J. Story; Styling: Dan Becker
Marinate shrimp in a combination of fresh herbs, juices, rum, lime zest, salt, and sugar for a fresh, tropical take on the classic mojito cocktail. 

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 150
Caloriesfromfat 17 %
Protein 19 g
Fat 2.8 g
Satfat 0.5 g
Carbohydrate 7.6 g
Fiber 0.1 g
Sodium 301 mg
Cholesterol 144 mg

Ingredients

1 to 1 1/2 lbs. peeled, deveined shrimp (21 to 30 per lb., tails on)
2 tablespoons fresh lime juice
Mint sprigs

Preparation

1. 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.

2. Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.

3. 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.

Note:

Don't marinate for more than the recommended time or the rum and lime juice will "cook" the shrimp and ruin their texture.

July 2007