Skewered Shrimp

This is summer-grill food with Caribbean swagger. Shrimp get rubbed with Caribbean seasoning, threaded onto skewers, and cooked quickly over wood or charcoal embers. The real surprise is the plating: each shrimp rests on a ribbon of grilled sugar cane, sliced razor-thin on the bias.

The sugar cane does two jobs. Grilled briefly, it picks up char and releases a natural sweetness that perfumes the shrimp from underneath. It also looks stunning on the plate.

The salsa that ties it all together is fresh mango, julienned lime zest, chopped coriander and grated ginger, sharpened with lime juice and a spoonful of molasses. The molasses adds depth and matches the smokiness from the fire, while the mango and lime keep the whole thing from feeling heavy.

Chef Tips

• Let the coals burn down to white-ash embers. Direct flame scorches the shrimp tails before the centers cook.
• Soak wooden skewers 30 minutes in water if you’re using them. Metal skewers conduct heat and cook the shrimp from inside, which can overcook them.
• Slice sugar cane paper-thin on the bias using a sharp knife or mandoline. Thick slices won’t soften on the grill.
• Don’t overcook the shrimp. Two minutes per side is plenty; they continue cooking off the heat.

Variations

• Swap shrimp for scallops or chunks of firm fish like swordfish.
• Use pineapple spears instead of sugar cane if cane isn’t available.
• Stir a minced jalapeño into the mango salsa for heat.