- 1/4 cup honey
- 1/2 teaspoon lime juice
- 3 tablespoons spiced rum
- 1/2 teaspoon grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh cilantro leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons cornstarch
- 20 jumbo shrimp, peeled and deveined
- 4 (10 inch) skewers
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
- Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
- Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.