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This recipe is our kids favorite, and I have to admit, it never fails to please!

½ cup freshly squeezed lime juice
½ cup dark rum
1 tablespoon freshly grated ginger
2 tablespoons corn starch dissolved in 2 tablespoons lime juice
¾ cup honey
Kosher salt and freshly ground black pepper
Zest of 2 limes
¼ cup of finely chopped cilantro
20 large shrimp (at least 16/20 size), peeled and deveined
2 tablespoons oil

First, prepare the glaze. Combine the lime juice, rum, and ginger in a saucepan. Bring it to a boil over high heat. Whisk in the cornstarch mixture and then the honey. Salt and pepper to taste. Cook until thickened, usually 1 or 2 minutes.

Remove from the heat and let it cool completely, then stir in the lime zest and cilantro. Keep cool in a covered container.

Now, to grill the shrimp, you’ll need a medium-hot fire. Toss your shrimp in the oil with 6 tablespoons of the glaze. salt and pepper to taste. Lay the shrimp on the hot grill. Cook each side 1 or 2 minutes, brushing often with the glaze until the shrimp have turned bright pink outside and white inside.

Arrange your shrimp on a platter and serve with the remaining glaze as a dipping sauce.