Caribbean Grilled Shrimp "Pincho's" | Louisiana Kitchen & Culture

Ingredients

• 16 4 to 5-inch bamboo skewers
• 16 large Gulf shrimp, peeled and deveined, tails intact
• 1 tablespoon vegetable oil
• zest and juice of 3 limes
• 2 teaspoons chopped garlic
• 1/2 teaspoon red chile flakes
• 2 teaspoons Carribbean jerk seasoning
• 1 fresh pineapple
• 2 ounces Caribbean dark rum
• 2 ounces Caribbean coconut rum
• 1/2 cup cilantro leaves, washed and finely chopped