McHubby’s Guest Blog: Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro

As we begin to drift into a Hawaiian state of mind, what better way to prepare for our upcoming trip than to enjoy some seafood? As I casually flipped through my favorite cookbook, Boy Gets Grill, a MUST for all men with a grill, I came across this recipe that practically jumped off the page at me. I mean, come on, shrimp, rum, lime, sugar - what more could you ask for? And the topper, this could not have been any simpler!

Source: Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, Boy Gets Grill

Ingredients
For the Glaze
1 cup dark rum
¾ cup light brown sugar
1 teaspoon coarsely ground black pepper
Pinch of salt

For the Shrimp
24 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper
2 limes, zest grated and quartered
3 tablespoons chopped fresh cilantro leaves

Directions
Combine the rum and brown sugar in a small saucepan and simmer until the sugar is completely dissolved and the mixture is reduced by half, (roughly 20-25 minutes). Add the pepper and season to taste with salt. (The glaze can be make a few days in advance, covered, and kept refrigerated. Bring to room temperature before serving.)

Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked shrimp.

Brush the shrimp with oil and season with salt and pepper to taste. Grill the shrimp, brushing often with the glaze, until pink, opaque, and just cooked through, 1 ½ to 2 minutes on each side. Remove to a platter and brush with the reserved glaze. Squeeze the lime quarters over the shrimp and sprinkle with lime zest and chopped cilantro. Serve immediately.