Full disclosure, I sent my husband to the store to buy me Tequila for this recipe, he returned excited with this gorgeous blue bottle from Mexico that we both assumed to be tequila. I started to put together the marinade and quickly realized the bottle wasn't tequila at all, it was in-fact rum. But the marinade was so darn good, not only did I use it to make some absolutely killer shrimp, I also made a cocktail, well, Brian actually made the cocktail, hereby known as the OrangeAng Rum-A-Rita, but I drank it.
So first I have to talk about this rum, Uruapan Charanda Blanco Single Blended Rum. I am in love with it and I'm not a big rum girl. After some dedicated googling, I have discovered that this is a style of rum that has been made in Mexico for centuries and in 2003 it was granted protective denomination de origen status, meaning that true Charanda must me made in the Maxican state of Michoacan in the region of Uruapan. Where I have always found rum to be to sweet and heavy, this, in contrast is light and fruity, like a kiss from a pineapple. I've linked above to where you can purchase it online, but they had it at our corner liquor store, so grab some!. Not only did this Charanda make a killer drink, this marinade is a super win and I will be making it all summer long!
I ate them straight off the skewer, but these would be great over rice as well.
(feeds 2 - 4)
What Do I Need
16 Ounces Shrimp (deveined and cleaned)
1 Large Orange (you can use a blood orange or a regular, just get the best orange you can find)
1/4 Cup of Uruapan Charanda Blanco Single Blend Rum
1 T Honey
1 t Chipolte Chili (crushed)
1/2 t Olive Oil
Salt & Pepper
Metal Barbecue Skewers
In a medium sized bowl zest half of your orange and 1.5 of your limes. Next Add the juice of your orange and the juice of 1 and a half of your limes. Add 1/4 cup of Uruapan Charanda Single Blend Rum, 1 Tablespoon of honey, 1 teaspoon of chipotle chili (a bit more if you enjoy heat a bit less if you don't), 1/2 teaspoon of olive oil, salt & pepper to taste. Mix well and add your shrimp, Cover and refrigerate for at least 30 minutes, but not longer then an hour. Skewer your shrimp and grill over medium heat for 4 - 5 minutes or until pink and cooked!