Photo: Thomas J. Story; Styling: Dan Becker
YieldsMakes 4 to 6 servings
Marinate shrimp in a combination of fresh herbs, juices, rum, lime zest, salt, and sugar for a fresh, tropical take on the classic mojito cocktail. 

How to Make It

Step 1
1

Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.

Step 2
2

Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.

Step 3
3

Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 to 1 1/2 lbs. peeled, deveined shrimp (21 to 30 per lb., tails on)
 2 tablespoons fresh lime juice
  Mint sprigs

Directions

Step 1
1

Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.

Step 2
2

Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.

Step 3
3

Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.

Step 4
4

Note: Nutritional analysis is per serving.

Mojito Shrimp