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