What's Cooking: Pineapple Rum Barbecue Shrimp

Craig Bedell, of The Chef's Table Long Island, shows News 12's Lily Stolzberg how to make pineapple rum barbecue shrimp.
1/4 pound per person of 16-20 peeled, deveined with tails on.
Pineapple Rum Glaze:
1 tbsp olive oil
1 tsp garlic
1 tsp ginger
1 tsp scallions
6 oz dark rum
1 oz soy sauce
8 oz pineapple juice
4 oz tomato paste
1/2 bunch cilantro
1 tsp black pepper
4 oz brown sugar
Lime juice
Sweat garlic, ginger and scallion whites in olive oil. Add rum, soy sauce, pineapple juice. Reduce by half. Add tomato purée, grilled pineapple, lime juice, brown sugar. Season with black pepper, cilantro and purée. Cool glaze.
Toss shrimp in marinade and season with salt and pepper. Place on hot grill for 2-3 minutes, flip, brush with glaze and grill another 2-3 minutes.
Plate with slaw. Garnish with pineapple, scallions, cilantro leaves and lime wedge.