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id 358
Name Plantation Shrimp
Main Dish Category Appetizer
Secondary Dish Category
Main Ingredient Shrimp
Other Ingredient
Number of People 4
List of Ingredients For the shrimp and marinade:
24 extra large shrimp (1 1/2 lbs) peeled and deveined
2 cloves minced garlic
2 scallions, minced
1 T minced fresh ginger
1 jalapeno, seeded and chopped
2 T soy sauce
2 T honey
2 T peanut oil or sesame oil
Sugar cane (can use can or 1 12 inch piece of fresh cane)

For the rum glaze:
1/3 cup plus 1 T dark rum
2 T tomato paste
2 T dark brown sugar
1 T honey
1 T white vinegar
1 T Worcestershire Sauce
1 1/2 tsp Tabasco
1/8 tsp ground allspice
1/8 tsp ground cloves
Description 1. Rinse the shrimp under cold running water; drain and blot dry with paper towels. Set aside and prep marinade.

2. Combine the garlic, scallions, ginger, jalapeno, soy, honey and oil in a large bowl and whisk to mix. Add shrimp and cover. Marinate in fridge for 1 hour.

3. Prepare grill to high.

4. While shrimp marinate, prep sugar cane skewers. If you use canned cane, cut cane to skewer size, so they will fit through shrimp. If you use fresh cane: peel the cane using a shark knife. cut crosswise into 3-inch sections. Cut each section into 8 lengthwise strips about 1/4 inch wide (you\\'ll have 24 strips). Cut one end off at an angle to make a sharp point.

5. Combine the 1/3 cup rum, the tomato paste, sugar, honey, vinegar, Worcestershire, Tabasco, allspice and cloves in small saucepan. Bring to boil over medium-high heat, stirring until blended and sugar is melted. Reduce heat to medium and simmer to syrupy glaze, about 3-5 minutes. Remove from heat and stir in remaining 1 T rum and taste for seasoning, adding salt and pepper if necessary (it won\\'t be).

6. Remove shrimp from bowl and make a starter hole through center of each with a metal skewer (or a knife). Thread shrimp on the cane strips. Try to poke hole through big and small end of shrimp, so skewer goes through each shrimp twice. Can put one or two shrimp on each skewer.

7. When ready to cook, oil grill grate. ARrange shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush shrimp with glaze as they cook.

8. Transfer shrimp to serving plates or a platter and serve immediately. Bite into the cane and suck out the sweetness, but do not eat it!!
Time 2 hours
Cooking Type Barbecue
Difficulty (1-5) 3
Notes You can use light rum

You can omit ground cloves if you can\\'t find them
Origin Jim LaBadie
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