Shrimp on Sugarcane with Rum Glaze
from Cooking Light


Many of Raichlen's recipes are grilled uncovered over direct heat--they don't rely on smoke to add flavor. Caribbean-influenced shrimp, skewered with sugarcane and basted with a dark rum glaze, rely on high heat to caramelize the glaze and infuse the shrimp from the inside out with the cane's mild sweetness.

1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon salt
1 garlic clove, minced
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
8 sugarcane swizzle sticks, each cut into 3 pieces
1/4 cup packed dark brown sugar
1/4 cup dark rum
1/4 cup corn syrup
3 tablespoons Dijon mustard
1 tablespoon white vinegar
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
 Cooking spray

Prepare grill to high heat.

Combine first 5 ingredients in a large bowl. Add shrimp; toss to coat. Cover and chill 15 minutes.

Cut swizzle sticks at a sharp angle. Thread 1 shrimp on each skewer.

Combine brown sugar and next 8 ingredients (brown sugar through pepper) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy.

Place shrimp on grill rack coated with cooking spray. Grill 3 minutes on each side or until done, basting generously with glaze.

Yield: 6 servings (serving size: 4 shrimp)

NUTRITION PER SERVING
CALORIES 273(22% from fat); FAT 6.8g (sat 1.9g,mono 1.6g,poly 2.3g); PROTEIN 23.6g; CHOLESTEROL 177mg; CALCIUM 83mg; SODIUM 541mg; FIBER 0.2g; IRON 3.5mg; CARBOHYDRATE 23.3g

Steven Raichlen
Cooking Light, AUGUST 2003 Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)