The whole recipe starts by mixing up a coconut-rum marinade. Part of the marinade is set aside and heated on the stovetop to thicken into a glaze. The remaining mixture is used to marinate the shrimp for about an hour before they are placed on skewers for grilling.
Grill the shrimp in a grill basket if you have one and after the shrimp is removed from the grill, the shrimp is brushed generously with the coconut-rum glaze. You can use as much or as little as you like, but we like to give it a generous amount. After brushing one side, turn the shrimp skewers over to brush the other side.
1 ounces can coconut milk (13.5)
1/2 cup light brown sugar (packed)
1/4 cup spiced rum (can use non-spiced rum, if you prefer)
2 tablespoons lime juice
2 pounds large shrimp (peeled and deveined)
In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 – 1/3 cup. Remove immediately from heat.
Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Dump any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze.