I love shrimp,and this was excellent. Also good as a marinate is garlic teriyaki.
Photo: Thomas J. Story; Styling: Dan Becker
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Amount per serving
- Calories: 150
- Calories from fat: 17%
- Protein: 19g
- Fat: 2.8g
- Saturated fat: 0.5g
- Carbohydrate: 7.6g
- Fiber: 0.1g
- Sodium: 301mg
- Cholesterol: 144mg
- 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
- 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.
Don't marinate for more than the recommended time or the rum and lime juice will "cook" the shrimp and ruin their texture.
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