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A tropical treat!!

Source: Sylvia Waldsmith


  • 24 Medium or Large Shrimp
  • ¼ cup lime juice (fresh or bottled)
  • 1 ½ cup pineapple juice
  • ½ cup spiced rum*
  • 2 garlic cloves, crushed or minced
  • 6 metal skewers**


  • Peel and devein shrimp.
  • In a quart size resealable bag, mix lime juice, pineapple juice, rum and garlic. Add shrimp and marinate for 30 minutes.***
  • Divide shrimp evenly among skewers, and make sure the skewer is poked thru the large part and the tail of each shrimp. Push tightly together.
  • Place shrimp on medium hot grill for 2-3 minutes per side. They cook fast, so keep an eye on them. You can also do these under the broiler for the same amount of time.
  • Serve with Pineapple Salsa!
  • *Substitute apple juice mixed with ¼ teaspoon cinnamon and 1/8 teaspoon cloves.
  • **To substitute bamboo skewers for metal, soak skewers in water for 30 minutes prior to using.
  • ***Avoid marinating longer, as acidic juices will start “cooking” the shrimp.
  • Source: Sylvia Waldsmith

Categories: Barbecue  Broil/Grill  Main Dish 
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