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Course: appetizer, hors d'oeuvre
Total time: a day or more
Skill level: Moderate
Cost: Moderate
Yield: Serves 4
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Ingredients

  • 24 large shrimp, tails on
  • 1/4 cup finely chopped green onions (white and pale green part only)
  • 1 teaspoon minced or pressed garlic
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup rum
  • 1/3 cup honey
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon crushed red pepper
  • 2 tablespoons sesame oil
  • 1 tablespoon Chinese plum sauce
  • 1 fresh pineapple for garnish
  • 8 (6-inch) bamboo skewers, soaked in water
  • Vegetable peeler (to peel ginger)

Directions

Rinse, peel and devein shrimp, keeping tail intact. Mix marinade ingredients, excluding the pineapple. Add the shrimp and toss to coat. Let them sit overnight in the refrigerator to marinate. Prepare grill. Core pineapple and cut pineapple into chunks to use on skewers. Alternate the marinated shrimp and pineapple on skewers using 3 shrimp and 4 chunks of pineapple per skewer. Grill until shrimp turns pink, 2 to 5 minutes on each side.

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Nutritional Information

Nutrients per serving

189kcal (9%)
53mg (5%)
109mg (182%)
32mcg RAE (1%)
335mg
43mg
10g
26g
3g
34g
64mg (21%)
69mg (3%)
0g (2%)
2g (3%)
2mg (10%)