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
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