Rum-Glazed Shrimp and Mango with Spinach

Rum-Glazed Shrimp and Spinach

This last holiday weekend was much cause to close old chapters and welcome new ones.   It’s also, most importantly, a day that we should consider it a type of Thanksgiving, if you will. Thankful to the men, women and families that have served and are serving our country so that we may have these type of blessed days to enjoy.

This rum glaze recipe used on the shrimp also included grilling slices of skewered fresh mango slices.   Use the glaze on the mango, grill and serve it with the shrimp.    The pairing of the Caribbean flavors brushed on the shrimp and mango really comes through when it’s right off the grill. Serve it on a bed of fresh Spinach leaves that have been lightly tossed with lime and oil.

Pour a glass or two of Pinot Grigio or a Sauvignon Blanc and enjoy!

Rum-Glazed Shrimp
source adapted from Great Food Fast from the kitchens of Martha Stewart Living
Serves 4

Ingredients

1/4 cup plus 1 tablespoon fresh lime juice

1/4 cup dark rum

3 tablespoons dark brown sugar

1 tablespoon finely grated, peeled fresh ginger

1 1/2 teaspoons cornstarch

1 tablespoon water

32 – 40 medium shrimp, peeled and deveined (tail on)

Coarse salt and fresh ground pepper

1 ripe, but firm, mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick

2 tablespoons vegetable oil, plus more for grates

2 cups Spinach leaves

Directions

Glaze: In a small saucepan, combine the 1/4 cup lime juice with the rum, sugar, and ginger; bring to a boil over high heat. Reduce the heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon water; stir into the lime-juice mixture. Cook, stirring until thickened, about 30 seconds. Remove from heat and let cool.

Thread the shrimp onto skewers. Season on both sides with salt and pepper. Brush the shrimp all over with the reserved glaze. If using mango, thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush with the reserved glaze.

Heat the grill to medium-high; oil the grates. Place the shrimp and mango skewers on the grill; cook, turning once, until blackened in spots and the shrimp are opaque throughout, 3 to 4 minutes.

In a large bowl, whisk together the remaining tablespoon lime juice with the 2 tablespoons oil; season with salt and pepper. Add the spinach; toss to coat.

To serve, divide the spinach leaves among plates; top each with shrimp and mango skewers.

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