Drunken Shrimp ( The San Francisco Chronicle -under 30 Minutes )

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 3 limes, scrubbed
• 2 teaspoons granulated sugar or 2 teaspoons superfine sugar, to taste
• 1/4 cup rum
• 1 tablespoon finely chopped garlic
• 1 tablespoon olive oil, plus additional amount
• 1 lb medium to large shrimp, shelled and deveined, about
• finely chopped mint (optional) or cilantro (optional)

Recipe

• 1 preheat the grill or broiler or grill pan or skillet pan over medium heat.
• 2 for the drunken part: cut each lime into 6 wedges.
• 3 place 12 wedges (2 limes) and shaker or mortar and, using the end of a wooden spoon or pestle, muddle or mash until the lime pulp begins coming away from the rind and the sugar is dissolved.
• 4 add the rum and shake or stir to combine.
• 5 for the shrimp: pour the rum mixture, including the rinds into a shallow bowl, add the garlic, oil and shrimp and stir to combine.
• 6 set aside for no more than 5 to 7 mintues (or else the lime juice will start to"cook" the shrimp) drain the shrimp, discarding the marinade.
• 7 if desired, skewer the shrimp.
• 8 lightly oil the grill or whatever pan you are using and"grill" the shrimp, turning as necessary just until pink and cooked through (about 2 to 3 minutes per side).
• 9 if desired, sprinkle with mint or cilantro, and serve immediately with the remaining lime wedges on the side.