It’s one of those awfully gloomy weekday mornings and outside it looks like the end of the world’s right around the corner so I thought I’d pour some sunshine into everyone’s lives with this summer recipe for shrimp (+alcohol) – it’s a killer combination.
So this delectable shrimp recipe was made for summers, it was made for sunning by the pool sipping on an oversized margarita and pretending like you’re in Montego Bay, it was made for the alcoholics among us. It was heating up to be a sweltering Saturday afternoon this past weekend so P and I whipped up several skewers of this, tossed up some cabonara, armed ourselves with giant tumblers of Watermelonade in order to brave the sun and sit by the pool.
What you’ll need:
- 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
- 1/4 cup dark rum
- 3 tablespoons dark-brown sugar
- 1 tablespoon finely grated, peeled fresh ginger
- 1 1/2 teaspoons cornstarch
- 32 medium shrimp, peeled and deveined (tail on)
- Coarse salt and ground pepper
- 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
- Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
- Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
- Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
Adapted from Martha Stewart’s Everyday Food
Chin up folks! We’re almost to the weekend.