Caribbean Shrimp Kebabs

By gnikylime

Ingredients

• Cilantro dipping sauce:
• 32 medium shrimp, peeled and deveined
• 2 large red bell peppers, ribs and seeds removed, cut into 24 pieces
• 2 T. dark rum
• 1 T. olive oil, plus more for grill
• 1 +1/2 t. curry powder
• 1/4 t. ground allspice
• 1/8 to 1/4 t. cayenne pepper
• coarse salt
• 1/2 c. firmly packed cilantro leaves
• 1/4 c. fat-free yogurt
• 3 T. fresh lime juice
• 1 t. dark rum
• 1/2 t. curry powder

Details

Servings 4

Preparation

Step 1

Kebabs:
1. 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.
2. 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.
3. Lightly oil grates (see opposite). 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.

Sauce:
1. In a blender, puree cilantro, yogurt, lime juice, run, curry powder.
2. Season with coarse salt and ground pepper.