How about one more Staycation Destination before the end of August?  This time, it’s a trip to the Carribbean via Grand Rapids.  The Saint Cecilia Music Center is hosting a four week art exhibit and events, all with Carribbean grove.  It kicks off  with an opening ceremony August 20 from 6 to 9pm including food, an introduction of artists and musical performances by Pa’lo Hondo and Ozzie.  On August 26, check out “Los Muñequitos: The Caribbean in the  Editorial Cartoons, 1898”.  It’s a lecture and visual presentation, followed by a night of dance, prose and poetry on August 27.  Save your appetite for Friday night’s Caribbean Food Tasting and Exhibit August 28th.  Professional and amateur chefs will share Caribbean favorites as closing ceremonies featuring a Salsa Dance Party and Rumba get underway.  In the meantime, here’s a tasty island twist you can try on your own grill tonight.

Caribbean Shrimp Kabobs

32 medium shrimp (about 1 pound), peeled and deveined
2 large red bell peppers, ribs and seeds removed, cut into 24 pieces (about 11/2 inches each)
2 tablespoons dark rum
1 tablespoon olive oil, plus more for grill
1 1/2 teaspoons curry powder (preferably Madras)
1/4 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper
coarse salt
Cilantro Dipping Sauce

Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to3 minutes per side. Season with more salt, if desired. Serve with sauce.