When the weather is warm, my cooking habits change. Instead of wanting to be in the kitchen, I want to be outside — especially on the weekends. This recipe for rum glazed shrimp is perfect for those warm Sundays.
It's simple to put together, quick to make, and light. The recipe pairs the shrimp with watercress, but if you prefer arugula or spinach, serve one of those instead. To take a look at the recipe, read more.
1/4 cup freshly squeezed lime juice, plus 1 tablespoon (3 limes) Serves 4.
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress, (about 12 ounces), tough stems trimmed
1/4 cup freshly squeezed lime juice, plus 1 tablespoon (3 limes)