2 pounds medium shrimp, shelled
2 mini bottles of coconut rum
2 tablespoons minced garlic
1/2 teaspoon ground ginger
2 tablespoons olive oil
18 bamboo skewers
Mix the rum, garlic, ginger and oil in a bowl.
Add shrimp and cover.
Marinate at least 4 hours or up to overnight.
Slice limes very thinly and then slice "rounds" into halves (semicircles).
Thread 6 shrimp per skewer.
Thread shrimp "straddling" lime piece as pictured.
Grill over a low flame until cooked.