RUM-GLAZED SHRIMP SKEWERS

Rum-Glazed Shrimp Skewers image

Provided by Trisha Yearwood

Time 45m

Yield 6 servings

Number Of Ingredients 21

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1/2 cup pineapple juice
1/4 cup lime juice
1/4 cup spiced rum
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
3 cloves garlic, chopped
3 teaspoons cornstarch
1 pineapple, cut into bite-size chunks, no larger than shrimp
12 large shrimp, peeled and deveined
1 red bell pepper, cut into bite-size chunks, no larger than shrimp
1 yellow bell pepper, cut into bite-size chunks, no larger than shrimp
1 red onion, cut into bite-size chunks, no larger than shrimp
18 crimini mushrooms, cleaned and stem removed
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 cups fresh mint leaves, finely chopped
1 cup olive oil
1/4 cup rice wine vinegar
1 small red onion, small diced (about 1/2 cup)
Kosher salt and freshly ground black pepper

Steps:

For the shrimp: Preheat the grill to medium-high heat.
Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.