This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Rum-glazed Spicy Grilled Shrimp
2½ pounds fresh 16- to 20-count shrimp
6 tablespoons light rum, divided
2 tablespoons Key lime juice
2 tablespoons olive oil
3 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ cup firmly packed dark brown sugar
1 tablespoon apple cider vinegar
10 wooden skewers, soaked in cold water for at least 1 hour
Peel the shrimp, leaving the tails attached and intact. Devein if desired. In a small bowl, combine 4 tablespoons of rum, Key lime juice, olive oil, garlic, red pepper flakes and salt. Add the shrimp, and toss to coat thoroughly.
Cover, and marinate in the refrigerator 30 to 60 minutes.
Heat grill to high.
In a small bowl, combine the brown sugar, vinegar and remaining 2 tablespoons of rum. Thread the shrimp on the skewers, and lightly brush with the brown sugar glaze.
Reduce heat to medium-high. Place the shrimp on the grates, and grill about 3 minutes per side, brushing with additional glaze until shrimp are opaque.
