Mojito Shrimp

I'm absolutely heartbroken that I cannot tell you where I got this recipe - its another one of those that is sitting in my recipe program without a source.  Whoever created this deserves the Nobel Peace prize or something else just as major, because it has been a long, long, long time since I've had shrimp this spectacular!

I'm sort of on the fence when it comes to mojitos - I pretty much like it, but I have to ignore the mint taste as I'm not a mint fan at all.  I know, that made absolutely no sense, but whatever, thats how I roll.  Anyhow, the mojito-y marinade for the shrimp is fan-freaking-tastic - its as if it was a match made in heaven.  It is very much on the sweet side, so if you are not a fan of sweet foods, you may choose to cut down on the sugar some, but I looooved it.  So so so good!  You have to make this, and I mean today. You'll thank me :)

Mojito Shrimp
Serves 4

1 to 1.5 pounds peeled, deveined shrimp (21-30 per pound, tails on)
Mojito Marinade
20 chopped fresh mint leaves
1/3 cup sugar
1 thinly sliced shallot
1/3 cup light rum
3 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 teaspoon freshly grated lime zest
1 teaspoon coarse kosher salt
For Garnish
2 tablespoons fresh lime juice
Mint sprigs


1. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile, put shrimp in a 1-gal. resealable plastic bag and pour in marinade. Seal and marinate at room temperature 15 to 20 minutes.

2. Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to 14-in.) metal or bamboo skewers.

3. Arrange shrimp on grill and baste with marinade (dab some mint and shallot onto shrimp); close lid. Cook until shrimp are just beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again, and close lid. Cook 1 to 2 minutes until browned but still moist in center (cut to check). Transfer shrimp to a platter, drizzle with lime juice, and garnish with mint sprigs.

Marinade:
1. In a medium bowl, combine mint leaves, sugar, and shallot. Pound with a wooden spoon to crush coarsely.

2. Whisk in rum, lime juice, oil, lime zest, and salt. Whisk until salt dissolves.

Yield: Makes about 1 cup, enough for up to 1 1/2 lbs. shrimp