So simple to make and simply delicious!

Ingredients

• 1 lb medium shrimp peeled and de-veined with tails left on
• salt and pepper to taste
• 1 T olive oil
• heaping 1 cup seedless red grapes sliced in half
• 1 T lemon zest
• 1 T lime zest
• 1 jalapeno pepper minced, optional (we left out)
• 1 T minced ginger
• 1 T minced garlic
• 3 T dark rum
• 2 T brown sugar
• 1 T fresh lemon juice
• 2 T fresh lime juice

Instructions

1. Sprinkle salt and pepper on the shrimp.
2. 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.
3. 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.

Based on a recipe from The Spiced Life, which was based on a recipe in Susan Volland’s Green Black Red: Recipes for Cooking and Enjoying California Grapes.