Using two skewers per kebab will help keep the shrimp in place when turning them on the grill. To keep shrimp from toughening, marinate no longer than five minutes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.

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  • In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.

  • Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.

Reviews (3)

38 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 10
  • 1 star values: 5
Rating: Unrated
08/27/2008
Very simple recipe. I grilled them on the Foreman and they turned out great. I doubled the marinade, because I didn't think the recipe called for enough. Make sure you do the dipping sauce, it's really fresh and delicious!
Rating: Unrated
08/27/2008
Very simple recipe. I grilled them on the Foreman and they turned out great. I doubled the marinade, because I didn't think the recipe called for enough. Make sure you do the dipping sauce, it's really fresh and delicious!
Rating: Unrated
08/18/2008
Here's a fancy trick I learned in Turkey - if you don't have a BBQ, use the elements on your stove. You pre-cook some of the ingredients, and then plunk them straight onto your elements for the charred marks. Works perfectly, just be sure to watch them the whole time or you could end up in crisis mode.
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