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Rum-Glazed Spicy Shrimp

main dishes, seafood

2 1/2 pounds fresh shrimp
6 tablespoons light rum; divided
2 tablespoons fresh lemon or lime juice
2 tablespoons vegetable oil
3 garlic cloves; minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar

1. Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

2. Preheat grill according to manufacturer's instructions. In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum. Thread shrimp on skewers; lightly brush with brown sugar glaze.

3. Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque.

Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Per serving: About 325 cal, 39 g pro, 15 g car, 8 g fat, 25% cal from fat, 288 mg chol, 369 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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