This recipe is so easy and can be cooked on the braai or on a broiler pan. The shrimp can also be skewered with your favourite veggies for a bright and colorful, healthy appetizer or paired with another dish like rice and black beans for a full meal.
1/2 cup lime juice (freshly squeezed)
1 lime (zest)
3/4 cup amber honey
1/2 cup Oak Infused Rum
2 teaspoons fresh ginger root (grated)
1 clove garlic (chopped fine)
20 large shrimp (peeled and de-veined with the tail end of the shell left on)
1 tablespoon olive oil
Garnish: sea salt and pepper (freshly ground)
1/4 cup cilantro (finely chopped)
1 lime (wedges)
Combine the lime zest and juice, honey, Oak Infused Rum, ginger, garlic, and cayenne in a saucepan and whisk until thoroughly blended.
Bring the marinade to a boil over medium heat, cook 1 minute and let cool completely.
Place the shrimp in a flat dish and pour half of the marinade onto them along with the olive oil. Cover and marinate in the fridge for at least one hour or as long as 8 hours.
Wait until the braai coals no longer have any open flames or preheat the oven and set the broiler pan on the top rack. If you are broiling the shrimp, line the pan with foil for easy cleanup.
If you are adding veggies with the shrimp, choose fast cooking ones like 2-inch lengths of scallion, 1/2 inch slices of small zucchini or yellow squash, baby tomatoes, or bite-sized pieces of yellow pepper, and alternate them with the shrimp.
Toss shrimp with a sprinkle of salt and pepper. Grill or broil the shrimp for 2 - 3 minutes, brush with the marinade and turn.
Cook for an additional 2 minutes, basting generously with more marinade. The shrimp will be bright pink on the outside and white on the inside.
Stir the chopped cilantro into the remaining glaze and pour over the shrimp while they are still hot and serve with lime wedges on the side.