Spicy Caribbean Shrimp
1 lb. raw shrimp, peeled and deveined
1/4 cup coconut rum (or any type of rum)
1/4 cup olive oil
2 teaspoons curry powder
1/2 teaspoons cayenne pepper
1/2 teaspoons allspice
1/2 teaspoons ground coriander
1 teaspoons salt
2 limes, juiced
2 mangoes, peeled and diced into small pieces
2 tablespoons canola oil
Wash shrimp and pat dry, leaving tails on.
In medium-size bowl, whisk together rum, olive oil, curry powder, cayenne, allspice, and coriander. Set aside.
Heat canola oil in a large skillet (or heat up the grill). Add shrimp to bowl and toss to coat with sauce. Cook shrimp for a minute or two until done—sprinkle with salt while cooking.
When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans, and plantains.
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