To serve 3-4;
A pound of medium sized shrimps (31-40 count); peeled and deveined
2 Tbsp olive oil
Juice of 2 limes
2 Tbsp chopped mint leaves
A tsp of sugar
1 Tbsp white rum (optional)
Salt, black pepper and cayenne to taste
Mix/blend all the above using the back of a spoon if necessary to release the fragrant oil from the mint leaves.
Marinate the shrimp for 10-12 minutes in this mixture. Skewer the shrimp and grill on a hot grill pan for 3-4 minutes on each side. Serve with corn tortillas, grilled plantain salsa and a wedge of lime..