Simple to make and quick to cook, these snappy shrimp are inspired by the cocktail of the same name, and the marinade includes many of the same ingredients. Because the acid in the lime juice can “cook” the shrimp, only marinate them for 10 minutes before cooking, Otherwise, they’ll become rubbery.—Jessica Battilana
Soak 4 bamboo skewers in water for 30 minutes. Prepare a gas or charcoal grill for direct high-heat grilling (alternately, preheat the broiler). In a medium bowl, whisk together the rum, mint leaves, lime juice, olive oil, sugar, lime zest and salt. Add the shrimp and mix to coat, then let stand for 10 minutes. Thread the shrimp on the skewers, dividing evenly, and grill or broil, turning once, until bright pink and sizzling, for 4 to 5 minutes. Serve hot.
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