1/2 lb raw shrimp, peeled and deveined shrimp
2 T coconut rum (or any type of rum)
1 T olive oil
1 tsp curry powder
1/4 tsp cayenne pepper
1/4 tsp allspice
1/4 tsp ground coriander
1/2 tsp salt
1 lime, juiced
1 mango, peeled and diced into small pieces
1 T canola oil
Wash the shrimp and pat dry, leaving the tails on.
In a medium sized bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander. Set aside.
Heat the canola oil in a large skillet (or heat up the grill). Add the shrimp to the bowl and toss to coat with sauce. Cook the shrimp for a minute or two until done---sprinkle with salt while cooking.
When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans and plantains.