Serves 6

1 1/2 lbs shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tbs butter (1 stick)
1/2 cup Mount Gay or Meyers Dark Rum
3 tbs Dijon mustard
1 tbs distilled white vinegar
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp black pepper or more to taste
1 pinch salt or more to taste

1 Trim off 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.

2 Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the mixture is thick and syrupy, 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.

3 Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve any remaining glaze as a sauce on the side.

Nutrition Facts: Serving size: 1 serving: Calories 374; Total Fat 17 g; Cholesterol 213 g; Sodium 320 mg; Potassium 293 mg; Carbohydrates 20 g; Dietary Fiber 0.3 g; Sugar 17 g; Protein 23 g

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Copyright © 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved