Sugarcane Shrimp

Name: Sugarcane Shrimp
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 12 skewers
Ingredients: 12 large fresh shrimp, peeled and deveined; 1/3 cup freshly squeezed lime juice; 1/3 cup low sodium soy sauce; 1 tablespoon dark rum; 1 tablespoon olive oil; 1 teaspoon demerara sugar; 1/4 teaspoon minced garlic; salt, to taste; fresh ground black pepper, to taste; minced habanero pepper (substitute jalapeÃƒ o for a milder taste); 24 two-inch fresh pineapple chunks; 12 eight-inch sugarcane skewers

Submitted by Annacia

"This lovely recipe comes to you from the sunny shores of Hawaii. Call the crowd, put on your flip flops, make a MiTai and enjoy this treat. These skewers of marinated barbecued shrimp are pure cocktail fun because you can eat the sugarcane skewers as well. The cane gives the shrimp a subtle sweetness and everyone loves to suck on the skewers after the shrimp are but a memory."

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Ready In:: 33mins
Ingredients:: 12
Yields:: 12 skewers

ingredients

12 large fresh shrimp, peeled and deveined
¹⁄₃ cup freshly squeezed lime juice
¹⁄₃ cup low sodium soy sauce
1 tablespoon dark rum
1 tablespoon olive oil
1 teaspoon demerara sugar
¹⁄₄ teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
minced habanero pepper (substitute jalapeÃƒ o for a milder taste)
24 two-inch fresh pineapple chunks
12 eight-inch sugarcane skewers

directions

Wash the shrimp and place them in a large bowl.
Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl season with salt, pepper, and habanero.
Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler or grill.
When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer.
Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
Note: To make sugarcane skewers, wash the sugarcane stalk thoroughly. Using a sharp chef's knife, carefully cut the stalk crosswise, at a joint, into sections the length of the skewer needed. Be careful, as the cane is harder than you think. Split at the center of the core lengthwise into quarters for 4 skewers. Don't remove the outer bark; it reinforces the skewer. Sharpen the ends of the skewers into points.