Happy Memorial Day!
Back in 2007, we were grilling out at a park during spring break. Coincidentally, we were grilling the same meal back then. But it's so yummy that we've kept it in our recipe collection and fall back on it on occasion. It's a slight adaptation from this recipe. The grilled, prosciutto wrapped shrimp are fantastic with the marinated pineapple. And oh, the rum butter sauce. Rum and butter? In a sauce? 'Nuff said.
Ingredients:
2 tbsp lime juice
2 tbsp olive oil
2 tsp minced gingerroot, plus 1 tsp
2 tsp minced garlic (about 3 cloves)
1 tsp red pepper flakes
24 medium uncooked shrimp, shelled and deveined
1/3 lb prosciutto
1 small pineapple, cut into 1" cubes
2 tbsp shallots, minced
1/3 c. dark rum
6 tbsp unsalted butter, cut into pieces and kept cold
1/8 tsp salt
1/8 tsp cayenne
handful of fresh cilantro, chopped
Soak skewers (if wood/bamboo) to prevent burning while on the grill. To make the marinade, place the lime juice, olive oil, 2 tsp of gingerroot, garlic and red pepper flakes into a bowl to combine. I mix the oil and lime juice first to make sure it is combined before tossing in the other ingredients.
Toss the shrimp and pineapple in the marinade and marinate while the grill is heating up, about 15 minutes.
I like to prepare the rum butter sauce before placing the skewers on the grill just so that I don't have to run between the two.Heat a pan to medium or medium-low heat and pour in the rum. Add the shallots and remaining teaspoon of gingerroot. Stir to combine and let simmer until the alcohol has burned off. Add one tablespoon of butter at a time, making sure to stir to combine so that the mixture doesn't break. Remove it from heat once all the butter is incorporated. It should make a pretty thick sauce.
Wrap the shrimp in thinly sliced prosciutto. Then place the shrimp and pineapple on skewers. Grill about 4 minutes per side, or until shrimp is pink and cooked through.
Remove them from the grill. Remove from the skewers and place onto a plate or platter. Sprinkle with the chopped cilantro and serve with the rum butter sauce for dipping.
We served this with brown rice and grilled corn on the cob.
Hope you all have a good (and tasty) Memorial Day with your families. Thanks to all those members of the armed forces who have and continue to serve our country.
Back in 2007, we were grilling out at a park during spring break. Coincidentally, we were grilling the same meal back then. But it's so yummy that we've kept it in our recipe collection and fall back on it on occasion. It's a slight adaptation from this recipe. The grilled, prosciutto wrapped shrimp are fantastic with the marinated pineapple. And oh, the rum butter sauce. Rum and butter? In a sauce? 'Nuff said.
Ingredients:
2 tbsp lime juice
2 tbsp olive oil
2 tsp minced gingerroot, plus 1 tsp
2 tsp minced garlic (about 3 cloves)
1 tsp red pepper flakes
24 medium uncooked shrimp, shelled and deveined
1/3 lb prosciutto
1 small pineapple, cut into 1" cubes
2 tbsp shallots, minced
1/3 c. dark rum
6 tbsp unsalted butter, cut into pieces and kept cold
1/8 tsp salt
1/8 tsp cayenne
handful of fresh cilantro, chopped
Soak skewers (if wood/bamboo) to prevent burning while on the grill. To make the marinade, place the lime juice, olive oil, 2 tsp of gingerroot, garlic and red pepper flakes into a bowl to combine. I mix the oil and lime juice first to make sure it is combined before tossing in the other ingredients.
Toss the shrimp and pineapple in the marinade and marinate while the grill is heating up, about 15 minutes.
I like to prepare the rum butter sauce before placing the skewers on the grill just so that I don't have to run between the two.Heat a pan to medium or medium-low heat and pour in the rum. Add the shallots and remaining teaspoon of gingerroot. Stir to combine and let simmer until the alcohol has burned off. Add one tablespoon of butter at a time, making sure to stir to combine so that the mixture doesn't break. Remove it from heat once all the butter is incorporated. It should make a pretty thick sauce.
Wrap the shrimp in thinly sliced prosciutto. Then place the shrimp and pineapple on skewers. Grill about 4 minutes per side, or until shrimp is pink and cooked through.
Remove them from the grill. Remove from the skewers and place onto a plate or platter. Sprinkle with the chopped cilantro and serve with the rum butter sauce for dipping.
We served this with brown rice and grilled corn on the cob.
Hope you all have a good (and tasty) Memorial Day with your families. Thanks to all those members of the armed forces who have and continue to serve our country.
