Grilled Caribbean Coconut Shrimp With Rum Marinade - cooking recipe

Ingredients

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
For the marinade
3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Preparation

Mix the marinade ingredients in a nonreactive bowl
Then add shrimp and marinate for at least 10 minutes but no longer than 30.
Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
ENJOY!