Recipe

Pepper Rum Shrimp and Grits

Servings: 4
Prep Time: 20 minutes (including marinating)
Cook Time: 25 minutes

Ingredients:

For the Shrimp Marinade:
● 1 pound shrimp, peeled and deveined
● 1⁄4 cup Myers’s Dark Rum
● Juice of 1 lime
● 1 tablespoon honey
● 2 teaspoons Chipotle in Adobo puree
● 3 tablespoons olive oil
● 2 cloves of garlic, minced
For the Honey Jalapeño Grits:
● 1 1/2 cups whole milk
● 2 cups water
● 1 cup yellow grits
● 2 jalapeños, seeded and minced
● 1 tbsp honey
● 2 tbsp olive oil or butter
● Salt to taste

For the Warm Salsa:
● 1 cup cherry tomatoes, finely diced

● 1/2 red onion, finely diced
● 1 jalapeño, seeded and minced
● 1 clove garlic, minced
● 1 tbsp olive oil
● Salt and black pepper to taste
● 1/4 cup fresh cilantro, chopped

Instructions:

1. Marinate the Shrimp:
In a bowl, dark rum, lime zest and juice, honey, cilantro, garlic, smoked paprika,
salt, and black pepper. Add the shrimp, toss, and move to the fridge to
marinate for 15 minutes to an hour.

2. Cook the Grits:
Bring the milk and water to a boil in a saucepan. Slowly stir in the grits and
jalapenos, reduce heat to low, and simmer, stirring frequently, for 20-25
minutes or until creamy. Add butter and honey, season with salt and black
pepper, and stir until smooth. Keep warm.

3. Lightly Cook the Shrimp:
Heat a skillet over medium heat and add the marinated shrimp, reserving the
remaining marinade. Cook for 1-2 minutes per side, until they are just cooked
through but still tender. Remove from the pan and set aside.

4. Make the Warm Salsa:
In the same skillet, add olive oil and sauté the red onion, jalapeño, and garlic
for 1-2 minutes until softened. Add the marinate and bring to a boil, then drop
the heat to simmer until the marinade has reduced by half. Turn off the heat and add the diced tomatoes. Season with salt and black pepper, and stir until the tomatoes are warmed through. Stir in the cilantro.

5. Assemble:
Spoon the grits onto plates or shallow bowls. Top with the shrimp and spoon
the lightly cooked salsa over the shrimp. Serve immediately, with a garnish of
additional cilantro and a wedge of lime if desired.

Recipe

Jamaican Rum Margs

Servings: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

For the Honey Jalapeño Grits:
● 4 oz fresh lime juice
● 2 oz orange juice (freshly squeezed if possible)
● 2 oz simple syrup (adjust to taste)
● 2 oz Myers’s Platinum White Rum
● 2 small pinches of salt (one per drink)
● Ice
● 2 oz Myers’s Original Dark Rum (1 oz each for the float)
● 2 lime wheels or wedges (for garnish)

Instructions:

1. Prep the glasses:
Fill each glass with ice.

2. Mix the Base:
In a cocktail shaker, combine the lime juice, orange juice, simple syrup, white
rum, and a pinch of salt. Add ice and shake well for about 15 seconds to chill.

3. Pour the Drinks:
Strain the mixture evenly into the two prepared glasses over fresh ice.

4. Add the Dark Rum Float
For each glass, gently pour 1 oz of dark or spiced rum over the back of a spoon
held just above the surface of the drink to create the float.

5. Garnish and Serve:
Garnish each glass with a lime wheel or wedge and serve immediately.