Well, it has been quite a week! Not only did we have the final week of classes and papers galore due (papers which always take a good twelve hours more than I expect), plus "good byes" for the summer to classmates, but also the honor of being the featured blogger on Tasty Kitchen, as well as my first blog award! Unfortunately, I haven't really been able to spend much time thinking about these last two, nor my poor neglected kitchen, nor you, my friends, because of the tyranny of those papers and last classes. And I'll be honest, I haven't spent enough time in my bed this week, either.
But I am delighted to say that the papers are in, and all I have before me now is exam week! So, in celebration of a Friday night, the end of the semester, an upcoming trip home, and my recent cooking accolades, and at least a little time to be back in my kitchen, I present to you Grilled Island Shrimp Kebabs, which are perfect for both a celebratory meal as well as one that whisks you away to the beach, if only for a little while, in a momentary denial of impending exams (or whatever you have coming up)!
Grilled Island Shrimp KebabsAdapted from Spicy Recipes
3/4 cup rum
1/2 cup pina colada mix
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon allspice
1 teaspoon cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 cloves garlic, minced
1 jalapeno pepper, seeded and finely diced
2 dashes Liquid Smoke
zest of 1 lime
Two pounds peeled medium shrimp
In a small bowl, mix the first twelve ingredients.
Thread the shrimp onto double skewers (to make flipping easier). Place the kebabs in a 9 x 13 baking dish, and pour the marinade over the shrimp. Marinate for about 20 minutes (no more than 30). Grill over medium heat for about 8 minutes, flipping half-way through.