PLANTATION SHRIMP ON SUGAR CANE SKEWERS

Plantation Shrimp On Sugar Cane Skewers image

Provided by Steven Raichlen

Time 40m

Yield 6 to 8 appetizer servings, 4 light main course servings

Number Of Ingredients 13

Ingredients

24 extra-large shrimp (1 1/2 pounds), peeled and deveined
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 clove garlic, minced
Salt and freshly ground black pepper
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
1/2 cup dark rum
3 tablespoons Dijon-style mustard
1 tablespoon distilled white vinegar
1/4 teaspoon each cinnamon, ground cloves and black pepper
Pinch of salt
12 sugar cane swizzle sticks (see note)

Steps:

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.
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.
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 1/4 inch wide.
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.
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.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 548 milligrams, Sugar 11 grams, TransFat 1 gram