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Mojito Shrimp

Photo: Thomas J. Story; Styling: Dan Becker
Total time 30 mins
Yield Makes 4 to 6 servings
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. 

Ingredients

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.

Cook's Notes

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