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Jerk-Rubbed Shrimp and Pineapple Skewers with New Orleans Rum and Brown Sugar Glaze




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)

Jerk-Rub Marinade

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

New Orleans Rum and Brown Sugar Glaze

½ cup freshly squeezed lime juice

½ cup New Orleans dark rum

3 tablespoons dark brown sugar

1½ teaspoons cornstarch mixed with 1 tablespoon water


  1. Place shrimp and olive oil in a large Ziploc bag and shake to coat. Add jerk spice mixture and shake again to coat thoroughly. (Note: It’s not necessary to let the shrimp marinate, but let them sit at this point while making the side components since they cook so quickly.)
  2. Thread shrimp and pineapple cubes onto bamboo skewers (that have been soaked in warm water) about six or so shrimp per skewer.
  3. Grill shrimp skewers over medium-high heat while brushing with the rum and brown sugar glaze for 3 minutes per side or until done.

Jerk-Rub Marinade

  1. Whisk all of the ingredients together in a bowl. Store in an airtight container for up to 3 months.

New Orleans Rum and Brown Sugar Glaze

  1. In a small saucepot, combine lime juice, rum, and brown sugar. Bring to a simmer, then reduce heat.
  2. 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.
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