Drunken Shrimp ( the San Francisco Chronicle -Under 30 Minutes )

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“This shrimp doesn't smell or taste like its too drunk, but definantly has a kick to it! It is super easy and fast to make and always a hit at dinners for an appetizer or would even make a great main course.”

Ingredients Nutrition

  • For the Drunken part
  • 3 limes, scrubbed
  • 2 teaspoons granulated sugar or 2 teaspoons superfine sugar, to taste
  • 14 cup rum
  • For the Shrimp
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon olive oil, plus additional amount
  • 1 lb medium to large shrimp, shelled and deveined, about
  • finely chopped mint (optional) or cilantro (optional)


  1. Preheat the grill or broiler or grill pan or skillet pan over medium heat.
  2. For the Drunken part: Cut each lime into 6 wedges.
  3. Place 12 wedges (2 limes) and shaker or mortar and, using the end of a wooden spoon or pestle, muddle or mash until the lime pulp begins coming away from the rind and the sugar is dissolved.
  4. Add the rum and shake or stir to combine.
  5. For the Shrimp: Pour the rum mixture, including the rinds into a shallow bowl, add the garlic, oil and shrimp and stir to combine.
  6. Set aside for no more than 5 to 7 mintues (or else the lime juice will start to"cook" the shrimp) Drain the shrimp, discarding the marinade.
  7. If desired, skewer the shrimp.
  8. Lightly oil the grill or whatever pan you are using and"grill" the shrimp, turning as necessary just until pink and cooked through (about 2 to 3 minutes per side).
  9. If desired, sprinkle with mint or cilantro, and serve immediately with the remaining lime wedges on the side.

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