Caribbean Shrimp Kabobs

Caribbean Shrimp Kabobs

Caribbean Shrimp Kabobs are easy to make and delicious to eat. The Colombo Powder, which is a Caribbean curry powder, combined with Allspice, Dark Rum and a touch of Cayenne Chile Pepper adds an authentic West Indies flavor to your grilled dish.

If you’re not familiar with Colombo Powder, it is a curry powder created by Sri Lankan workers who brought traditional curry spices with them, then added native spices they found in the West Indies, like Allspice. The result is a curry spice with an exotic flavor not found back in India and Sri Lanka.

The baste made for this recipe adds a very savory flavor, and the cilantro based dipping sauce compliments the spices in the baste. Served with a light side dish of rice, or mixed, sauteed zucchini and Summer squash, and you have a wonderful Summer meal.

Makes 8 Kabobs

Ingredients:
Shrimp Baste:
32 Medium Shrimp, Peeled and Deveined (about 1 pound)
2 Large Red Bell peppers, seeded and membrane removed, cut into 24 pieces, about 1 ½” each
4 Tablespoons Dark Rum
2 Tablespoons Olive Oil
1 Tablespoon Colombo Powder (Caribbean Curry Powder)
½ Teaspoon Ground Allspice
¼ Teaspoon Cayenne Pepper
Kosher Salt

Dipping Sauce:
½ Cup Cilantro, firmly packed
¼ Cup Mayonnaise
3 Tablespoons Freshly Squeezed Lime Juice
1 Teaspoon Dark Rum
½ Teaspoon Colombo Powder
Kosher Salt
Freshly Ground Black Pepper

Directions for the Dipping Sauce:
Place cilantro leaves, mayonnaise, lime juice, rum and Colombo powder is a blender. Puree to combine. Add salt and pepper to taste. You can use a stick blender, but a regular blender is easier.

Cooking Directions:
Preheat Grill to High. Use flat metal skewers, or 2 bamboo skewers per kabob (soaked in water for at least 15 minutes). Thread 4 shrimp on each skewer, placing one piece of red pepper between each shrimp. Place shrimp skewers on a non-metal dish.

In a small mixing bowl, add the rum, oil, Colombo powder, ground allspice and ceyenne pepper. Whisk with a fork to combine well. Brush liberally on all sides of the shrimp skewers. Let stand for 5 minutes then lightly sprinkle with Kosher salt.

Lightly oil the grill grates with oil to keep the shrimp from sticking. Place shrimp skewers on the grill. Close the lid and cook for about 2 to 3 minutes, until starting to turn opaque and starting to develop grill marks. Turn over and grill for another 2 to 3 minutes. Remove immediately and serve with the dipping sauce.