1lbmedium shrimppeeled and de-veined with tails left on
salt and pepper to taste
1Tolive oil
heaping 1 cup seedless red grapessliced in half
1Tlemon zest
1Tlime zest
1jalapeno pepperminced, optional (we left out)
1Tminced gingerI did not have
1Tminced garlic
3Tdark rum
2Tbrown sugarto taste
1Tfresh lemon juice
2Tfresh lime juice
Instructions
Sprinkle salt and pepper on the shrimp.
Heat the olive oil in a nonstick pan. When it is hot, add the garlic and ginger. Let cook 1-2 minutes, until fragrant and golden but not burning. Add the grapes, lemon and lime zests, jalapeno pepper if using and the grapes. Toss. Carefully add the rum, standing back from any possible flame. Bring to a simmer and simmer for 1 minute.
Stir in the brown sugar and lemon and lime juices. When the sauce is simmering again, add the shrimp and cook, tossing occasionally, until just cooked through and pink--but be careful to not overcook--2-3 minutes. Taste for sugar, salt and pepper. Serve over couscous or rice.