Frozen shrimp makes for a quick and easy dinner that can adapt to so many different flavors. For this summery meal we’re using a mojito-inspired marinade, made with a mint-infused simple syrup and lots of lime.
This is a great meal to throw on the grill, and is delicious accompanied with rice pilaf or a fresh corn and tomato salad. And though the alcohol in the rum burns off during cooking, feel free to eliminate it if you prefer.
And don’t toss any leftover mint syrup! It’s delicious stirred into lemonade, iced tea or cocktails!
- 1 cup water
- 1 cup granulated sugar
- 1 1/4 cups mint leaves, divided
- 1/2 cup lime juice
- 1/4 cup + 2 tablespoons light rum, divided
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 pound large shrimp, shelled and deveined
- 2 limes, quartered
- Mint sprigs for garnish
Place the water, sugar and one cup of mint leaves in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Reduce heat and simmer for 3 minutes. Remove from heat and strain into a measuring cup, pressing hard on the solids to extract all of the syrup. Let cool.
Combine the lime juice, 1/4 cup rum, remaining 1/4 cup mint leaves, 1/4 cup mint simple syrup, olive oil and salt in a bowl. Add the shrimp, toss to coat and refrigerate, covered for 4 – 6 hours (turn occasionally).
Toss the limes with the remaining 2 tablespoons of rum.
Pre-heat the broiler and place the top rack 7 – 10” from the top. Skewer the shrimp and limes on bamboo or metal skewers and place on a baking sheet large enough to hold in one layer.
Broil the shrimps and limes till cooked through (you can remove the limes first once they start to get charred). Serve immediately, garnished with mint sprigs.
Note: any leftover mint simple syrup can be stored, covered, in the fridge for up to two weeks. It’s delicious in cocktails, iced tea, and club soda!