I haven’t always been a fan of shrimp. In the not so distant past, I didn’t like them at all. However, they’ve really grown on me (thanks to Eric, who really likes shrimp and is the only reason I kept trying them). I should’ve realized sooner that grilling them would do the trick for me because I will eat almost anything if it’s grilled. I first served these at my 24×24 party in January, and they disappeared quickly. I suspect that, now that the weather is more suited for grilling, we’ll be making these several more times throughout the summer.
The glaze is what makes these shrimp so delicious. With dark rum and brown sugar, how could it not? I was a little concerned that the cinnamon and cloves wouldn’t go well with the shrimp, but I loved the earthy flavor they provided. Grilling the shrimp over high heat allows the glaze to caramelize, which boosts the flavor and brings out the glaze’s sweetness. You can definitely taste the rum, but it’s not overpowering. Rather, it works in combination with the other ingredients to give this dish lots of flavor and some Caribbean flair. Though you can’t really tell from the photos, the shrimp are skewered with sugar cane. I found the sugar cane swizzle sticks, oddly enough, in the produce department of my local store. The sugar cane does add some sweetness to the shrimp, but regular skewers will work just fine.