Coconut Rum Grilled Shrimp with Spicy Pineapple Puree
Make these grilled shrimp with the fabulous combo of coconut and rum. The ingredients in this marinade make a dynamite taste for shrimp destined for the grill. We served ours with this spicy pineapple puree.
- For the Shrimp:
- 2 pounds shrimp, peeled and deveined
- 13.5 ounce can coconut milk
- 1/2 cup light brown sugar
- 1/4 cup spiced rum
- 2 Tablespoons lime juice
- For the Pineapple Puree:
- 1 pineapple, cut into spears
- 1/2 red onion, cut in half
- 1 large red pepper, cut into fourths
- 3 jalapeños, cut in half (seeded if you like less heat)
- 2 cups cilantro, lightly packed
For the Shrimp:
In a large bowl, combine the coconut milk, brown sugar, rum and lime juice. Whisk until sugar is dissolved. Set aside half of the mixture for glaze. Add shrimp a large freezer bag. Pour marinade over the shrimp and coat shrimp with the marinade. Cover and refrigerate for 1 hour.
While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2-1/3 cup. Remove immediately from heat.
Preheat grill to medium heat. Remove shrimp from refrigerator and place on grill. Grill shrimp about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze.
For the Pineapple Puree:
Preheat grill to high heat. Grill vegetables and pineapple until charred. About 15-20 minutes.
Remove any stems or ends.
Blend charred vegetables and pineapple in a food processor or blender.