adapted from Learning Patience
2 pounds fresh or frozen raw shrimp, peeled and deveined, leave the tails on
4 Tbsp Coconut Rum
2 Tbsp olive oil
2 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp allspice
1/2 tsp ground coriander
1 tsp salt
2 limes, juiced
1 Tbsp olive oil
2 Tbsp chopped cilantro, for garnish
Rinse the shrimp and pat dry. If the shrimp is frozen, be certain to thaw it first.
In a medium bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander. Set aside. Place the shrimp in to bowl and toss to coat. OR, place the shrimp in a zip lock bag, pour the marinade over the shrimp and allow to sit for 15 to 20 minutes.
Bring out the skillet OR, heat up the grill.
Skillet Method: Heat the remaining one tablespoon of oil in a large skillet. Remove the shrimp from the bowl and cook in the skillet a minute or two until done (They are done when they become opaque.) Sprinkle with salt while cooking.
When the shrimp are cooked, remove them from the pan, toss with lime juice and sprinkle with chopped cilantro!
Grill Method: Remove the shrimp from the marinade and place on skewers. Sprinkle with salt. Grill the shrimp 1-2 minutes, turn and grill an additional 30 seconds to a minute. They will become opaque and firm when they are ready. Watch them closely being careful to not overcook the shrimp.
Remove the shrimp from the grill and lay the skewers on a platter. Squeeze fresh lime juice over the shrimp and sprinkle with chopped cilantro.