Recipe: Grilled Rum Soaked Shrimp with Mango Lime Relish (not exactly your recipe-EFAT)

GRILLED RUM SOAKED SHRIMP
WITH MANGO LIME RELISH

MANGO-LIME RELISH:
3 mangoes
1 small green bell pepper
1 small red bell pepper
1 small red onion
2 1/2 cups pineapple juice, divided use
4 tablespoons juice, lime
4 tablespoons red wine vinegar
1 tablespoon curry powder
2 cloves garlic, crushed, divided use
RUM SOAKED SHRIMP:
32 large shrimp
1/2 cup dark rum
8 tablespoons lime juice

FOR THE RELISH:
Seed bell peppers. Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper, and onion; set aside.

Combine 1 cup of the pineapple juice, lime juice, vinegar, curry powder, and 1 clove garlic in a bowl; mix lightly.

Add the diced mango, peppers, and onion. Mixture will keep in the refrigerator for three days.

FOR THE SHRIMP:
Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter.

In a large stainless steel bowl, combine the remaining 1 1/2 cups pineapple juice, rum, lime juice, remaining 1 clove garlic, and salt and pepper to taste. Add the shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice.

Remove the shrimp from the marinade and discard the liquid.

Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer. If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through.

Place the skewered shrimp on a grill over medium-high heat. Grill for about 3-4 minutes on each side, until the shells turn bright red. The meat should be an even opaque white.

Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish.