I live in an apartment that has no outdoor space, so we clearly do not have access to a grill, which is causing me to only want grilled food! Luckily, I have a grill pan so I can get my fix, and I’ve been using it nonstop!
A really simple weeknight favorite of mine is to grill up some shrimp and serve over rice. This recipe is quick and easy to make, but delivers on flavor! Blue Chair Bay Rum sent me a bottle of their Coconut Rum that I knew would be perfect for a glaze on grilled shrimp. The glaze caramelizes beautifully, adding a nice char and sweetness to the shrimp.
I adapted this recipe from a Cooking Light recipe, adding more hints of coconut to play off of the Blue Chair Bay Coconut Rum.
Ingredients:
- 1 tablespoon olive oil
- the juice of one lime
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 garlic clove, minced
- 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
- 6 sugarcane swizzle sticks, each cut into 2 pieces
- 1/4 cup packed light brown sugar
- 1/4 cup Blue Chair Bay Coconut Rum
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- Cooking spray
- Coconut rice, if desired
Combine the olive oil, lime juice, black pepper, salt and minced garlic in a bowl.
Add the shrimp and toss to coat. Cover and refrigerate for 15 minutes.
Prepare your grill to high heat.
Cut the swizzle sticks at a sharp angle.
Thread 2 shrimp on each skewer. (If you can’t find sugarcane, you can use bamboo skewers)
Combine brown sugar, Coconut Rum, Honey, mustard, vinegar, coconut oil, salt, cinnamon, and black pepper in a saucepan and bring to a boil.
Reduce heat; simmer 5 minutes or until syrupy.
Add shrimp to a grill rack coated with cooking spray.
Grill 3 minutes on each side or until done, basting generously with glaze.
Serve on their own as an appetizer, or with some coconut rice as a main dish.
All of the sugars caramelized on the grill and made for one absolutely delicious grilled shrimp! I honestly couldn’t get enough of this glaze; I ended up drizzling some other my rice as well!
The coconut flavor of the Blue Chair Bay Rum comes through nicely without overwhelming the other flavors. The Dijon mustard and white wine vinegar work to balance out the sweetness and just add another dimension of flavor to the dish. Yum!
This is such a perfect summer dish; the only way to make it better would be to make a cocktail to go with it! (I wouldn’t mind a Pina Colada with this meal.. I wouldn’t mind that at all.)
