While summertime cooking can be as easy as tossing some steak, chicken or veggies on the grill, it can get a little boring. So if - like me - you're looking for something a little different to kick up that barbecue, look no further than this mojito marinated shrimp!
Incorporating all the traditional ingredients of a classic mojito - rum, mint, lime - this marinade is quick and easy to pull together, and extremely versatile. I've used it on shrimp here but it is equally delicious with steak or just about any cut of chicken (especially thighs and drumsticks!).
And even the lime garnish gets the cocktail treatment, with a quick soak in some rum and a moment or two on the grill. Grilling citrus tamps down the sour and brings out the natural sweetness of the fruit, and makes for a pretty accompaniment along with the mint sprigs.
RECIPE: Mojito Marinated Shrimp
Serves 2; can be doubled or tripled
1/2 cup fresh lime juice
1/2 cup light rum, divided
1/4 cup finely chopped fresh mint (plus additional sprigs for garnish)
1/4 cup mint syrup (see Note, below)
1 tablespoon vegetable oil
1 tablespoon kosher salt
1 pound large shrimp, shelled and deveined
1/4 teaspoon lime zest
Whisk lime juice, 1/4 cup rum, mint, mint syrup, vegetable oil, zest and salt in a large bowl. Add shrimp and toss to coat. Marinate, turning occasionally, for 4 hours.
Slice limes and toss in remaining 1/4 cup rum.
Soak bamboo skewers for 30 minutes. Pre-heat barbecue on medium heat. Thread shrimps on skewers and grill, turning occasionally, till cooked through - about 10 minutes. Transfer to a platter.
Grill limes till charred, about 5 minutes.
Serve shrimp with limes and mint sprigs.
Note: Mint syrup can be found on-line or at many specialty coffee houses. You can also make your own! Bring one cup each sugar, water and packed mint leaves to a boil - simmer for 2 minutes. Pour through a strainer and chill. Leftover syrup can be used in cocktails, sodas or iced tea.