Straight off the grill, pink shrimp catch a sticky, fragrant glaze of lime and Maison Perrotte’s pineapple, grand cru vanilla and rum jam, where bright fruit, Tahitian vanilla and a spicy hint of rum follow one another.
Serves 4 · 20 min
- Thread 1 lb (450 g) large peeled shrimp onto skewers and brush with olive oil.
- Stir together 3 tbsp of the pineapple, grand cru vanilla & rum jam, the juice of 1 lime and a pinch of chili flakes.
- Grill or broil the skewers for 2 minutes per side, brush with the glaze and cook 1 minute more, until the shrimp are pink and opaque.
- Sprinkle with chopped cilantro and serve with lime wedges.
The star of this recipe: Pineapple, Grand Cru Vanilla & Rum Jam, by Maison Perrotte.
