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Bacardi Glazed Spicy Shrimp


2 1/2 lbs fresh shrimp
6 tablespoon bacardi black or gold rum, divided
2 tablespoon fresh lemon or lime juice
2 tablespoon vegetable oil
3 cloves garlic, minced
1/4 tsp red-pepper flakes
1/4 tsp salt
1/4 cup packed dark brown sugar
1 tablespoon cider vinegar

Peel shrimp, keeping the tails intact. Place in a bowl with 4 tablespoon of the rum, lemon or lime juice, oil, garlic, red-pepper flakes and salt; toss to coat thoroughly. Cover and marinade in the refrigerator for 30 to 60 minutes. Meanwhile, prepare a charcoal fire or preheat a gas grill.

Combine brown sugar, vinegar and the remaining 2 tablespoon rum. Thread shrimp onto skewers and lightly brush with brown sugar glaze. Grill over a medium hot fire, brushing with additional glaze, until shrimp are opaque, about 3 minutes per side. The shrimp are also good broiled.

Serves 8 as an appetizer, 6 as a main course.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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