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
For the glaze:
- ½ cup dark brown sugar
- 1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
- ½ cup dark rum
- 3 tablespoons Dijon-style mustard
- 1 tablespoon distilled white vinegar
- ¼ teaspoon each cinnamon, ground cloves and black pepper
- Pinch of salt
- 12 sugar cane swizzle sticks (see note)
- Nutritional Information
Nutritional analysis per serving (6 servings)
395 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 23 grams protein; 223 milligrams cholesterol; 274 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 appetizer servings, 4 light main course servings
Preparation
- 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.
- Sugar cane swizzle sticks are sold at Citarella stores for $3.99 for 10 to 12 sticks. Gourmet Garage stores also carry them, in packages of 8 to 10 sticks for $2.99.
Dining and Cooking