Jamaica Me Crazy Shrimp

Shrimp are brushed with a cooked mixture of brown sugar, butter, dark rum, Dijon-style mustard, garlic, vinegar, cinnamon and cloves.

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Ingredients:

• 6 wooden skewers, soaked in water for 1 hour to prevent burning
• 24 jumbo or extra-large shrimp, peeled and deveined
• 1/2 cup firmly packed brown sugar
• 8 tablespoons butter, cut up
• 1/2 cup dark rum
• 4 tablespoons Dijon-style mustard
• 2 cloves garlic, minced
• 1 tablespoon white vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper, or more to taste
• 1/8 teaspoon salt

Method

Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer 4 shrimp on each skewer. Place the brown sugar, butter, rum, mustard, garlic, vinegar, cinnamon, cloves, pepper, and salt in a saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Adjust seasoning, adding salt and pepper as necessary. Set aside some of the glaze to be used for dipping the cooked shrimp. Preheat the grill to high. When ready to cook, brush the grill grate with oil. Place the shrimp kabobs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.

Notes: Use as an appetizer, served with salad for light lunch or part of a main course.

Number of servings: 6

Submitted By: RobynCav
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