Since I would not ruin good shrimp with mint, I substituted 2 cloves of garlic for it and reduced the sugar to 2 tablespoons. This made an excellent marinade to some great shrimp.
Photo: Thomas J. Story; Styling: Dan Becker
More From Sunset
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.
Only you will be able to view, print, and edit this note.Add Note