1. Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
2. In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
3. Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with cilantro dipping sauce(see recipe).
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 73mg||22 %|
|Sodium 112.4mg||4 %|
|Potassium 267.2mg||7 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 3.8g|
|Protein 10.6g||15 %|
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Calories per serving: 101
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