This bright and delicious shrimp dish is perfect for a long weekend dinner! A splash of dark rum and ginger beer brings takes these shrimp to the next level.
Pineapple dark and stormy grilled shrimp
Serves 4
Prep time 30 min
Cook time 6 min
Ingredients:
Marinated shrimp:
- 8 4-6 count black tiger shrimp, shell on
- 2 tbsp chopped chilis
- 1 tbsp grated ginger
- 1 tbsp fresh thyme
- 1/4 cup ginger beer
Salsa
- 1/2 golden pineapple, cleaned and sliced
- 1/2 red onion, sliced
- 4 wild leeks or green onion
- 1/2 cucumber, seeded
- Splash dark rum
- Splash ginger beer
- Handful fresh mint
Method:
Marinated shrimp:
With a sharp bread knife butterfly the shrimp through the back. Remove vein and rub with chili, ginger, and thyme. Add beer and let marinate until needed.
Salsa:
On a hot grill, score pineapple, red onion, leeks and cucumber. Remove and let cool. Dice ingredients and season with salt and pepper, rum, mint and beer.
Assembly:
Grill shrimp on high heat with shell facing down. Turn shrimp after two minutes and repeat. Remove and let rest.
Lay shrimp on a large platter and top with salsa to finish.
NOTE: It is important not to overcook your salsa: the pineapple can use more heat, however the cucumber just needs a kiss.
Courtesy Randy Feltis:
www.eatmypie.ca
@chefrandyf