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1
Preheat a grill to medium heat.
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2
In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes.
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3
Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes.
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4
Remove from the marinade.
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5
Wrap the shrimp with the prosciutto.
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6
Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers.
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7
Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side.
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8
Remove from the grill.
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9
(Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
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10
Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger.
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11
Bring to a boil.
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12
Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes.
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13
With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
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14
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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15
Season with the salt and cayenne, and stir.
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16
Remove from the heat and transfer to a decorative bowl.
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17
To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter.
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18
Sprinkle with the cilantro and serve with the rum butter sauce.
