Cuban Grilled Shrimp with Rum and Honey

For the Miami GP this year, we went for a full table of Cuban fare, from these Shrimp cooked in a citrus and garlic marinade and then coated in butter and honey, to Fried Corn Fritters, and a bright and creamy Pineapple and Avocado Salad.

Grilled Shrimp with Rum and Honey

Marinade for Shrimp
6 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
2 tablespoons dark rum
1 teaspoon salt
2 pounds jumbo shrimp, peeled and deveined, tails on

Butter Glaze
4 tablespoons butter
2 tablespoons honey
1 teaspoon salt
2 cloves garlic, crushed

1. Mix the minced garlic, lime juice, orange juice, rum, and salt in a nonreactive bowl. Add the shrimp and toss to coat in the marinade, cover and refrigerate for 30 minutes. 

2. While the shrimp are marinating melt the butter in a small saucepan over medium-low heat. Add the honey, salt, and crushed garlic and stir until the honey melts and mixes well. Remove from heat and divide into two small bowls. 

3. Prepare a medium-hot grill or heat oven to 400°F and prepare a roasting pan with a rack. Remove the shrimp from the marinade and discard the marinade. Thread the shrimp onto skewers (preferably sugarcane skewers if you have them available). Brush the shrimp with one bowl of the butter glaze. If the glaze has solidified from cooling, reheat it just until melting point. 

4. Grill or bake the shrimp skewers for about 4 minutes per side, brushing with the second bowl of butter glaze and a clean brush halfway through cooking, until slightly charred and cooked through. 

From ¡cuba! Recipes and Stories from the Cuban Kitchen by Dan Goldberg, Andrea Kuhn, and Jody Eddy