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Grilled Rum Soaked Shrimp With Mango Lime Relish
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- #36907
This dish features succulent shrimp marinated in a rum-infused mixture, grilled to perfection, and served with a vibrant, tangy mango salsa. Perfect for a summer barbecue or a refreshing dinner.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Mango Salsa
3 mangoes, peeled, pitted, and diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small red onion, diced
1 cup pineapple juice
4 tablespoons lime juice
1 clove garlic, crushed
4 tablespoons red wine vinegar
1 tablespoon curry powder
SHRIMP
32 large shrimp, peeled and deveined, tail on if desired
8 tablespoons lime juice
1 1/2 cup pineapple juice
1/2 cup dark rum
1 clove garlic, crushed
salt and pepper, as desired
directions
Prepare the mango salsa by combining the diced mango, green bell pepper, red bell pepper, and onion in a bowl. Stir in the pineapple juice, lime juice, garlic, vinegar, and curry powder. Mix gently, cover the bowl, and refrigerate until ready to use. The mango salsa can be made up to 3 days ahead of time.
Combine the shrimp, lime juice, pineapple juice, rum, garlic, salt, and pepper in a non-reactive container or zip-top plastic bag. Refrigerate the shrimp and marinade for 2-4 hours (do not marinate the shrimp for more than 4 hours).
When ready to cook the shrimp, preheat a grill to medium-high heat.
Remove the shrimp from the marinade and discard the marinade. Place the shrimp on skewers. Do not overcrowd the shrimp on the skewers.
Place the shrimp on the grill and cook for 3-4 minutes per side or until the shrimp are opaque and the tails are pink.
Remove the shrimp from the grill. Divide the rum-marinated shrimp among serving plates and serve with the mango salsa. The shrimp and salsa can be served alone or over rice, if desired.
nutrition data
273 calories, 2 grams fat, 32 grams carbohydrates, 24 grams protein per serving. This recipe is low in fat.
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