Spicy Garlic Shrimp with Rum

Since winter is refusing to take the hint that it’s no longer welcome, I find myself drifting back to the smells and tastes of Key West while simultaneously adding more Jimmy Buffett to my music playlist.  Sooner or later this cold weather needs to take a hike.  Until then, I’m going to eat my way to warmth.

Camarones el Ajillo con Ron

Spicy Garlic Shrimp with Rum

Adapted from Memories of a Cuban Kitchen

2 pounds of large raw shrimp (shelled & deveined, with tails left on)

kosher salt

Tabasco sauce

1/2 cup light rum

juice of 1 lime

1 T Worcestershire sauce

1/2 t ground cumin

4 T butter

1/2 cup Spanish olive oil

4-6 cloves minced garlic

Whereas this recipe was originally crafted for baking in a cazuela, it is easily adaptable for the grill. It’s dead simple and really good.

Shell the shrimp down to the tail.  Next, cut a slit down the back of the shrimp to expose the vein, which in reality isn't a vein, it's the shrimp's digestive tract.  In my opinion, all the more reason to remove it.  Especially on a large shrimp!

Either wash the vein out or remove it with a knife.

Place the shrimp in a bowl, and season with salt and Tabasco….then season with salt and Tabasco again.

In another bowl, mix together the rum, lime juice, Worcestershire sauce, and cumin.

Add the marinade mixture to the shrimp, cover, and refrigerate for an hour.  For better results, use a plastic bag to hold the shrimp and marinade, being sure to push out all of the air before sealing.  For ever better results, I use the marinade container on my Vacuum sealer.

Pre-heat the grill for direct medium heat.  Once to temperature, place a grill safe pan, or skillet, directly over the coals.  Add the butter.  Once the butter has melted, add in the garlic.  Stir for several minutes, and then remove from the heat.

Remove the shrimp from the marinade, and thread onto metal skewers.  Discard the remaining marinade.

Grill the shrimp over direct heat, approximately 2-4 minutes a side, or until the shrimp turns opaque. 

Brush with the butter garlic mixture during the last couple minutes.

Serve.

I love shrimp.  They are easy to grill, and a great canvas for flavor.  Especially, as in the case tonight, the warm vibrant tastes of Key West & Cuba.