Monday, March 8, 2010

Honey, Lime and Rum Glazed Shrimp

rum honey shrimp, originally uploaded by Kim De.

Read the title. Isn't is pretty? Say it out loud. Sounds even better, doesn't it!

You should TASTE it!!!

Lime, rum and honey are all wonderful bold flavors on their own. Together they blend like a lovely three-part harmony. Rum provides the deep bass note with it's richness. Lime is the harmony that sits in the middle, keeping its own integrity, yet also providing the acid needed to help the rum and honey do their jobs. Then there is the honey. The melody. The sweet foundation. Without it, the other two would sound (taste) thin and out of place.

Now that I have channeled enough of my music background...

This recipe is easy and fun to make. It was made on the cast iron skillet and even though it cooked just fine, the grill would have helped caramelize the honey, making for a more crusty finish.

Guess I will have to make this again come grilling season!

Honey, Lime and Rum Glazed Shrimp (Adapted from Latin Flavors on the Grill)

1/2 cup freshly squeezed lime juice
1/2 cup dark rum
2 tbsp cornstarch, dissolved in 2 tbsp lime juice
3/4 cup honey (I used a dark amber)
Kosher salt and freshly ground black pepper
zest of 2 limes
1/4 cup finely chopped cilantro
20 large shrimp, peeled and deveined
2 tbsp oil
salt and pepper to taste

Combine lime juice and rum in medium-size saucepan and bring to a boil over high heat. Whisk in cornstarch and lime juice mixture and honey. Add salt and pepper to taste. Cook until thickened, about 1 to 2 minutes. Remove from heat and let cool completely. When glaze is cooled, stir in the lime zest and the cilantro. Transfer to a container, cover and keep cool.

Preheat grill to medium-hot. Toss shrimp with the oil, 6 tbsp of the glaze and salt and pepper to taste. Grill shrimp for 1 to 2 minutes each side, brushing frequently with more glaze. Cook until shrimp are bright pink on the outside and white on the inside.

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