Why limit that fabulous combo of rum, pineapple and coconut to a glass? Piña colada ingredients make a dynamite marinade for shrimp destined for the grill.
Hands-on Time: 30 min. | Total Time: 1 hour, 45 min. to 4 hours, 45 min. | Serves: 4 to 6 | Difficulty: Medium
- 1 cup canned coconut milk
- 6 Tbsp. fresh lime juice (about 3 limes)
- 1 cup pineapple juice
- ½ cup dark rum
- 2 Tbsp. fresh cilantro leaves, minced
- 1 clove garlic, minced
- ½ tsp. coarse sea salt
- ¼ tsp. ground black pepper
- 36 medium-large uncooked, peeled & deveined (tail on) shrimp (about 1¼ lb.)
- 2 yellow or orange bell peppers cut into chunks
- Rice pilaf or a simple greens salad, optional
- Combine the coconut milk, lime juice, pineapple juice, dark rum, cilantro, garlic, salt and pepper in a large bowl.
- Add the shrimp, cover and refrigerate for at least 1 hour but no longer than 3 hours.
- While the shrimp is marinating, prepare the grill for medium high heat.
- Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers: 2 shrimp, 1 piece pepper, and 2 shrimp until all the mixture is used.
- When the grill is ready, place the skewers on the grill and cook for 2-3 minutes on each side or until the shrimp turn pink
- Serve immediately with rice pilaf and/or a simple greens salad, if desired.
- Refrigerate leftovers.
Per serving: Calories 270, Calories from Fat 110, Total Fat 13g (20% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 520mg (22% DV), Carbohydrates 16g (5% DV), Dietary Fiber 1g (4% DV), Sugars 9g, Protein 10g, Vitamin A 50%, Vitamin C 210%, Calcium 6%, Iron 15%.