Skewered Shrimp
Yield
6 servingsPrep
20 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
peeled, deveined |
|
| 1 | x |
sugar
from cane |
*
|
| 3 | each |
mangos
seeded and diced |
|
| 6 | each |
limes
zest julienned |
|
| 1 | bunch |
coriander
fresh |
*
|
| ½ | teaspoon |
ginger
grated |
|
| 1 | teaspoon |
rum
|
*
|
| 1 | tablespoon |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
peeled, deveined |
|
| 1 | x |
sugar
from cane |
*
|
| 3 | each |
mangos
seeded and diced |
|
| 6 | each |
limes
zest julienned |
|
| 1 | bunch |
coriander
fresh |
*
|
| 2.5 | ml |
ginger
grated |
|
| 5 | ml |
rum
|
*
|
| 15 | ml |
molasses
|
|
Directions
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.
