Ingredients
- 20 Jumbo shrimps
- ½ tbsp - Coarse sea salt
- ½ tbsp - Freshly ground black pepper
- ½ tbsp - Grated coconut (optional)
Shaker sauce
- 2 tbsp - Brown sugar
- ½ tbsp - Garlic salt
- ¼ cup - Apple cider vinegar
- ½ cup - Coconut oil
- ½ cup - Spiced rum
- Juice from half a lime
Coconut Rum Glaze
- ¼ lb - Unsalted butter
- ½ cup - Brown sugar
- 2 tbsp - Cornstarch
- 1 tbsp - Honey
- ⅓ cup - Heavy cream
- ⅓ cup - Unsweetened coconut milk
- 1 Egg yolk
- ½ cup - Spiced rum
- 1 tsp - Orange zest
- Juice from half an orange
Preparation
- Preheat your grill for direct grilling over medium heat (about 350°F)
- Thread 3 to 4 shrimps onto each skewer and season them with coarse sea salt and freshly ground black pepper
- In a shaker, mix all the Shaker Sauce ingredients and give a good shake
- Mix all the Coconut Rum Glaze ingredients together and simmer for 5 to 10 minutes
- Grill the shrimps over direct heat for about 3-4 minutes per sides. Pour some shaker sauce over the cooking shrimps every minutes or so (be careful for the flames) and baste with the coconut glaze right before getting them out of the grill, reserve the rest of the glaze for dipping the shrimps
Add freshly grated coconut over the shrimps before serving (optional)