Shrimply Delicious

Our buddies Claude and Lisa gave us this recipe after one of their splendid barbecues and we try and make it about once a month. It is spicy and good and you will want lots of hot rice to suck up the two different sauces that meld out of the shrimp. When it is nice out, we spear the shrimp on waterlogged wood skewers and grill them outside, but when the barbecue grill is mounded over with ice and snow, we skip the skewers and broil the crustaceans in the oven (on high) for about 20 minutes. Check on the shrimps halfway through the cooking time and turn them so they cook evenly and get a good char going on all sides.

Plantation Shrimp

2 Tbsp. peanut oil
2 cloves garlic, pressed or minced fine
2 Tbsp. soy sauce
2 Tbsp. honey
2 scallions, chopped fine
1 Tbsp. minced fresh ginger
dash cayenne pepper
24 jumbo shrimp, peeled and deveined
1/3 cup golden or dark rum
1 Tbsp. Worcestershire
1 Tbsp. cider vinegar
1/8 tsp. powdered cloves
1/8 tsp. allspice or nutmeg
1 Tbsp. honey
2 Tbsp. tomato paste
1-1/2 Tbsp. hot sauce
2 Tbsp. dark brown sugar

Rinse and pat dry shrimp. Mix together first seven ingredients and pour over shrimp. Marinate at least 1 hour before cooking.

Make glaze out of remaining ingredients by combining in a small saucepan. Bring to a boil, stirring frequently. Turn heat down to low and simmer 5 minutes. Stir in salt and pepper to taste and another Tbsp. of rum.

Soak bamboo skewers in water. Thread shrimp on and grill on an oiled grate. Grill 2 minutes on each side, turning once. Brush with glaze while cooking.

Serve over hot rice to 4 – 6 people.