Did someone say Fire-Roasted Jamaican Rum Shrimp? Um, yes please! I am having family up for Father’s Day and this recipe might just be the ticket. These marinated fresh shrimp flame up nicely on the grill and have a good little kick to them. Along with lemon-zest Basmati rice and grilled asparagus, you’ll be set for a great Father’s Day BBQ. If you are interested in knowing when and why Father’s Day started you canclick here to read about it.
I’ll get back to the Fire-Roasted Jamaican Rum Shrimp in just a moment, but first I have to share my weekend adventure with you. I feel so blessed to live in the state of Idaho. I know, recently we were the laughing -stock and the blunt of Late night jokes due to the governor’s primary (you can watch a brief clip here if you missed it), but I believe Idaho is some of the prettiest land in the U.S., despite having a few “curmudgeons”! My husband and I traveled to a little resort town to enjoy a weekend of kayaking. Here are a few highlights from our adventure.
White Bird Canyon is stunningly beautiful this time of year. Covered in velvety green grass with blue hazed mountains in the background, it was a must stop along the way. Back in the late 1800’s, this was the opening battle ground for the war between the Nez Perce Indians and the United States. A war over gold and territory, the battle became a U.S. military fiasco, resulting in the deaths of 34 men; on the Indian side, no warriors died and only three were wounded. Today, White Bird Pass Canyon is the home to large cattle ranches where cows and steers are naturally grass-fed.
We put our kayaks in at the mouth of the Payette River near McCall, Idaho. We saw a large moose feeding in the trees and several birds, including ducks and a large grey heron along the way.
Just upstream we encountered a downed tree in the river. Fortunately there was a narrow path on the left to make our way past. The river looks calm here, but the first two hours of kayaking were rowing against the current. My arms were feeling every aching muscle! We had an easier time on the return trip. We made it back in half the time with the current pushing us along. A little R & R, resting our arms was really enjoyable. I’m glad the hard work came at the beginning; our reward for paddling hard for two hours.
The water was so crystal clear, we watched trout swim right underneath our kayaks. And even though my arms were super tired, the peacefulness of the wilderness was worth every sore muscle.
Okay, now that I’ve made you drool over my State, I’ll get back to the real reason for this post. Let’s grill up some Fire-Roasted Jamaican Rum Shrimp!
If you don’t have a grilling basket, you can always use skewers. Just remember to soak them for about 15 minutes if you are using bamboo skewers, to keep them from catching fire.
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Fire-Roasted Jamaican Rum Shrimp with Lemon-zest Basmati rice & asparagus sprinkled in Hawaiian sea salt make a perfect summer meal. Grill it up tonight!
2 tablespoons Butter
2 tablespoons Olive Oil (extra virgin)
2 tablespoons Jamaican Rum
1 tablespoon Tamari Sauce (gluten-free)
1/4 cup Rice Vinegar
1 tablespoon Pure Maple Syrup
2 tablespoons Coconut Palm Sugar
1/4 teaspoon Cayenne Pepper (add up to a 1/2 tsp, for more kick)
20-30 Shrimp (raw, tail-on)
10-15 stalks Asparagus (Grill or 400 degree oven for 10-15 min.)
2 tablespoons Olive Oil (Extra Virgin)
1/2 teaspoon Hawaiian Sea Salt
3 cups Basmati Rice (fully cooked)
1 tablespoon Fresh Lemon Rind Zest
2 tablespoons Butter
Place all ingredients for the marinade into a small saucepan and heat on medium high heat until mixture comes to a boil. Immediately turn down to medium low and continue to cook for 7 minutes, stirring constantly. Remove from heat and completely cool.
Remove the large vein on the shrimp by slicing back of shrimp approximately 1/8" open and remove vein. Place shrimp in a bowl and add cooled marinade. Stir to completely coat each shrimp. Place plastic wrap over top of bowl and marinade at least 1 hour.
Prepare basmati rice per package instructions. When rice is finished cooking, remove from heat and add butter and lemon rind & salt to taste. Stir and serve hot. To form rice on the plate, place in a ramekin and turn upside down onto plate. Garnish with lemon rind.
Place 10-15 asparagus spears into a 1 gallon ziploc bag. Add 2 Tablespoons of olive oil and shake until well coated. Remove from bag and place on a grilling sheet, or on a cookie sheet (if using the oven). Sprinkle with Hawaiian Sea salt (or any sea salt). Grill until spears are tender and slightly charred or bake in a 400 degree oven until spears are tender and slightly charred. Remove from heat and serve warm.
Place marinated shrimp on a hot grill. The marinade will naturally flame. Turn shrimp frequently until tails are pink and shrimp are slightly charred (approximately 5-10 min)