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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein). | 2. In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste. | 3. Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours. | 4. Remove shrimp from the marinade & set the shrimp aside, discarding everything else. | 5. Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP! | 6. Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white. | 7. Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	32	pounds		10299.7567	132.011	1974.3618	146.5177
lime	4	tablespoons		-	-	-	-
pineapple juice	1 1/2	cups	canned	198.75	48.2625	1.35	0.45
dark rum	1/2	cup		-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
garlic clove	1	teaspoon	chopped	-	-	-	-
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.