2 pounds medium-size shrimp peeled with tails on
2 tablespoons olive oil
2½ tablespoons jerk rub mixture (recipe follows)
1 whole pineapple cored and cubed
New Orleans rum and brown sugar glaze (recipe follows)
1 tablespoon garlic powder
2−3 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sugar
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground allspice
½ teaspoon black pepper
½ teaspoon dried crushed red pepper
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ cup freshly squeezed lime juice
½ cup dark rum
3 tablespoons dark brown sugar
1½ teaspoons cornstarch mixed with 1 tablespoon water
For the Shrimp:
For the Jerk-Rub Marinade:
For the Rum and Brown Sugar Glaze:
Make the jerk-rub marinade:
- Whisk all of the ingredients together in a bowl.
- Store in an airtight container for up to 3 months.
Season the shrimp:
- Place shrimp and olive oil in a large zip-top bag and shake to coat.
- Add jerk spice mixture and shake again to coat thoroughly.
- Set aside and prepare glaze.
Make the rum and brown sugar glaze:
- In a small saucepot combine lime juice, rum, and brown sugar.
- Bring to a simmer, then reduce heat.
- Add the cornstarch mixed with water and bring back to a simmer while continuously whisking. Glaze should simmer until it is thick enough to coat the back of a spoon.
Grill the shrimp:
- Thread shrimp and pineapple cubes onto bamboo skewers that have been soaked in warm water, about six or so shrimp per skewer.
- Grill shrimp skewers over medium-high heat while brushing with the rum and brown sugar glaze until shrimp are cooked through, about 2 to 3 minutes per side.
- Recipe from Ralph Brennan of New Orleans