In this simple Cuban-inspired recipe, Andrew Zimmerman pairs garlic- and lime-infused grilled shrimp with a sticky, sweet-and-sour rum-guava glaze.
Ingredients
For the Shrimp
- 2 pounds u-15 count shrimp, cleaned and peeled
- 5 tablespoons olive oil
- Juice of 1 lime
- 2 cloves minced garlic
Rum-Guava Glaze
- 1 jar, 12 ounces guava marmalade
- 3 tablespoons tomato paste
- 3 tablespoons dark corn syrup
- 3 tablespoons molasses
- 5 tablespoons distilled white vinegar
- 1 tablespoon Coleman’s mustard powder
- 1/2 cup dark rum
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 3 tablespoons minced onion
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