Melt butter in a small saucepan. Add onion and saute until translucent. Add sugar, rum, lime juice, chili, and spices. Bring to a boil, then lower heat, cover, and simmer for 15 minutes, stirring occasionally. Lightly season with salt and pepper. Glaze can be made a day ahead and refrigerated, then reheated before using.
Use metal skewers or soak bamboo skewers in water for 1 hour.
Use peeled and deveined shrimp or remove shrimp shells, leaving tails on and devein. Place shrimp in a bowl with Lime and Pepper Rum Marinade for 20 -30 minutes.
Preheat grill to medium high. Thread 4 shrimp on each skewer. Grill skewered shrimp for about 2 minutes per side, brushing with glaze a few times. Remove shrimp when they are just opaque throughout.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (37%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 192.7mg||59 %|
|Sodium 946.1mg||33 %|
|Potassium 248.8mg||7 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.2g|
|Protein 23.3g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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