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Photo: Thomas J. Story; Styling: Dan Becker Photo by: Photo: Thomas J. Story; Styling: Dan Becker

Mojito Shrimp

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. 

Sunset JULY 2007

  • Yield: Makes 4 to 6 servings
  • Total:30 Minutes

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

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.

Nutritional Information

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
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Mojito Shrimp recipe

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