Shrimp on Sugarcane with Rum Glaze

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. Look for sugarcane swizzle sticks in the produce section.

If you can't find sugarcane, bamboo skewers will do in a pinch.

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

Steven Raichlen
Cooking Light, AUGUST 2003