Sugar Cane and Shrimp...Wow!

Latrell’s Sugar Cane Shrimp Skewers

Serves 5

Ingredients

· 10 colossal shrimp (2 pounds), peeled and deveined

· 1/2 cup brown sugar

· 1/2 stick unsalted butter

· 1/2 cup dark or golden rum

· 2 tablespoons Dijon mustard

· 2 tablespoons lime juice

· 1/2 teaspoon cinnamon

· Salt and freshly ground black pepper to taste

**Note: If you do not have sugarcane skewers, regular bamboo skewers will work great too!

Step 1: Trim the ends of the sugarcane and cut it into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp

on the sugarcane by making two holes in the shrimp, one near the head end, one toward the tail. Insert the sugarcane skewers through these holes.

Step 2: Place the brown sugar, butter, rum, or mustard, lime juice, cinnamon, nutmeg pepper, and salt in a nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the mixture is slightly thick.

Step 3: When ready to cook, brush and oil the grill grate. Place the shrimp skewers on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each piece with the glaze once before turning and once before removing from the

grill. Serve with grilled lime halves.

Grilled Lime Halves

Ingredients

5 limes-cut in half

Place on grill open side down until lime begins to caramilize a bit. 3-5 minutes. Serve with shrimp or any seafood. #sugarcane #shrimp