Skewered Shrimp On Sugar Cane With Mango Lime Salsa

Recipe Ingredients

2 lbs	908g / 32oz	Shrimp
1		12 inch sugar cane
3		Mangos - seeded and diced
6		Limes, julienne lime zest - reserve juice
1		Coriander - fresh
1/2 teaspoon	2.5ml	Ginger - fresh and grated
1 teaspoon	5ml	Caribbean rub
1 tablespoon	15ml	Molasses
		Salt and pepper
		Skewers - soaked
		Caribbean Rub
6 tablespoons	90ml	Garlic - minced
6 tablespoons	90ml	Onion - minced
6 tablespoons	90ml	Dried minced onion
2 tablespoons	30ml	Allspice
1 tablespoon	15ml	Dried ground chipotle
2 tablespoons	30ml	Hungarian paprika
2 tablespoons	30ml	Brown sugar
4 1/2 teaspoons	22ml	Thyme - fresh, minced
4 1/2 teaspoons	22ml	Cinnamon
1 1/2 teaspoons	7.5ml	Nutmeg
1/2 teaspoon	2.5ml	Ground habanero
2		Lemons - zest of

Recipe Instructions

Caribbean rub: Combine all ingredients.

Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin.

Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ginger. Add half of the reserved lime juice and the molasses and mix well. Add the sugar cane and let rest for 15 minutes.

Remove sugar cane from marinade and grill 1 minute on both sides. Grill shrimp 2 minutes on each side. Place shrimp on sugar cane and drizzle with marinade.

Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

Source:
Contributed By Frank Boyer

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