A great grilled shrimp popular from the coast of Ecuador up through the southern Pacific coast of Mexico. Serve it with fluffy rice, lime wedges, pureed avocado and, of course, some 'aji' - the ubiquitous condiment always on Ecuadorean tables. Cooking time is actually marinating time.

Ingredients

4 serv.

rum↗1⁄2 cup
large shrimp, shelled and deveined↗1 lb
honey↗1⁄4 cup
fresh ginger, grated↗1 tablespoon

Step-by-step instructions

1
Mix the rum, honey and ginger together and pour over the shrimp.
2
Marinate for two hours.
3
Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes).
4
You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marin ade over the cooking shrimp.

Source: food.com

Original recipe ↗

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