Spicy chilled melon soup is served with sweet grilled shrimp, both of which are spiked with premium BACARDI® 8 Rum.
INGREDIENTS (for 6 servings):
- 2 red bell peppers, seeded and chopped
- 1/2 cantaloupe, seeded, peeled and cut into chunks
- 4 scallions, white parts only, chopped
- 1 small hot red pepper, seeded
- 1 cup Minute Maid® Orange Juice
- 2 tablespoons BACARDI® 8 Rum
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1 cup plain yogurt
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- Shrimp Ingredients:
- 18 medium to large shrimp
- 2 tablespoons BACARDI® 8 Rum
- 2 tablespoons honey
- 1 pinch salt
PREPARATION:
Soup Directions: In a blender, pure yellow peppers, cantaloupe, scallions, hot red pepper, Minute Maid Orange Juice, BACARDI® rum, lime juice and salt.
Strain the soup through a sieve into a bowl and stir in yogurt.
Cover and refrigerate until cold, at least two hours and up to 24 hours.
Shrimp and Serving Directions: Light charcoal fire or preheat stovetop grill pan. Thread shrimp onto skewers.
Combine rum, honey and salt into a small bowl. Grill shrimp 30 seconds per side. Brush generously with glaze and grill one minute longer.
Ladle cold soup into six chilled soup bowls. Garnish each bowl with three hot grilled shrimp and serve.
Goes well with the Tropical Snowball.