Grilled Shrimp On Sugar Cane Skewers
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 24extra-large shrimp (1½ pounds), peeled and deveined
- 2tablespoons vegetable oil
- 2tablespoons fresh lime juice
- 1clove garlic, minced
- Salt and freshly ground black pepper
- ½cup dark brown sugar
- 1stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
- ½cup dark rum
- 3tablespoons Dijon-style mustard
- 1tablespoon distilled white vinegar
- ¼teaspoon each cinnamon, ground cloves and black pepper
- Pinch of salt
- 12sugar cane swizzle sticks (see note)
For the Shrimp
For the Glaze
Preparation
- Step 1
Place shrimp in a mixing bowl and stir in oil, lime juice, garlic, salt and pepper. Marinate 15 minutes while you prepare glaze and skewers.
- Step 2
Place ingredients for glaze in a saucepan, and bring to a boil. Reduce heat to medium, and simmer until thick and syrupy, 4 to 6 minutes.
- Step 3
Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal. Resulting skewers should be about 5 inches long and ¼ inch wide.
- Step 4
Set up grill for direct grilling, and preheat to high. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail. Insert a sugar cane skewer through holes. Repeat with remaining shrimp.
- Step 5
Brush and oil grill grate. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with glaze. Serve any remaining glaze as a sauce on the side.
- Sugar cane swizzle sticks are sold at Citarella stores for $3.99 for 10 to 12 sticks. Gourmet Garage stores also carry them, in packages of 8 to 10 sticks for $2.99.
Private Notes