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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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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. 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 jalapeƒ o for a milder taste) |
24 two-inch fresh pineapple chunks |
12 eight-inch sugarcane skewers |
Directions:
1. Wash the shrimp and place them in a large bowl.
2. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl season with salt, pepper, and habanero.
3. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler or grill.
4. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer.
5. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
6. 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.
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