Skewered Shrimp On Sugar Cane With Mango Lime Salsa

Recipe Ingredients

2 lbs	908g / 32oz	Shrimp - peeled and deveined
1		Sugar cane - (abt 12" long)
3		Mangos - seeded and diced
6		Limes, julienned lime zest - reserve juice
1		Fresh coriander
1/2 teaspoon	2.5ml	Grated fresh ginger
1 teaspoon	5ml	Caribbean Rub Or Jerk Rub - see * Note
1 tablespoon	15ml	Molasses
		Salt - to taste
		Freshly ground black pepper - to taste
		Skewers - soaked

Recipe Instructions

* Note: See the "Caribbean Rub Or Jerk Rub" recipe which is included in this collection.

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.

This recipe yields ? servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3620 broadcast 08-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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