Pineapple dark and stormy grilled shrimp

A splash of dark rum and ginger beer brings takes these shrimp to the next level.

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