Time 27m Yield 32 Number Of Ingredients 8 Steps:
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Time 5m Yield 1 Number Of Ingredients 10 Steps:
Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer. Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum. Garnish with a wedge of pineapple and a maraschino cherry.
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Time 43m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Peel and devein the shrimp, leaving only the tail attached. Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside. In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic. Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour. For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve. Light coals on grill until ready to cook. Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill. Cook on each side 3-4 minutes or until pink. For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce. Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.
