Friday, September 7, 2012

Island Spiced Shrimp & Pineapple Rum Sauce

There are times that I need to make something that reminds me of the islands.  My favorite place, the feeling you get when you pass by a woman on the street grilling and serving her fair to passers by, the wind blowing in your hair when you are on the beach, the wonderful combinations of island flavors in their cooking.  Awe...I just want to get-a-way when I think of it.

So I guess instead I'll grill my favorite Island Spiced Shrimp and make this fabulous Pineapple Rum Sauce to go with it tonight.  

Having friends over for dinner always makes for something fun at the end of summer.  And these are always a big hit, every time I make them. Something about sitting around the table, having a cocktail and peeling the shrimp to dip in this sauce that makes for a good time.

Island Spice Mix

1Tablespoon Dark Brown Sugar
1 ½ teaspoons Himalayan Pink Sea Salt
1 teaspoon Ground Coriander
½ teaspoon Black Pepper, freshly ground
½ teaspoon Dried Thyme
½ teaspoon Onion Powder
½ teaspoon Ground Allspice
½ teaspoon Ground Cinnamon
¼ teaspoon Cayenne Pepper

Combine the all spices together in a small bowl and stir to mix.   (Keep stored in glass jar in cool dark place).

Cook Shrimp 

Toss shrimp (21/25ct) with shells on with the desired amount of spice mixture and drizzle with olive oil.

Heat a gas grill to high or prepare a hot charcoal fire. Scrub and oil the grill grate.

Grill shrimp on both sides until done.   

Serve with Pineapple Rum Sauce.

Pineapple Rum Sauce

(This sauce is excellent served with grilled fruit skewers too.  Just skewer up some pineapple, mango and papaya.  Grill and brush with sauce and serve with sauce drizzled on the plate.)
¼ Cup Extra Virgin Coconut Oil
¼ Cup Dark Brown Sugar
¼ Cup Dark Rum
¼ Cup Pineapple Juice
Pinch Himalayan Pink Sea Salt

Combine the coconut oil, brown sugar, rum, and pineapple juice in a heavy saucepan.

Bring to a slow boil and cook until thickened, approximately 7 to 10 minutes over medium-high heat. Add a pinch of Himalayan Pink Sea Salt.  Don't worry if the mixture starts to separate. Whisk it to combine.

Need I say more...


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