Spicy Caribbean Shrimp

Wash the shrimp and pat dry, leaving the tails on.

In a medium sized bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander. Set aside.

Heat the canola oil in a large skillet over medium heat (or heat up the grill). Add the shrimp to the bowl and toss to coat with sauce. Cook the shrimp for a minute or two until pink and done—sprinkle with salt while cooking.

When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans and plantains.