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Skewered Shrimp On Sugar Cane With Mango Lime Salsa


2 pounds Shrimp
1 12 inch sugar cane
3 mangos; seeded and diced
6 limes, julienne lime zest; reserve juice
1 bunch coriander; fresh
1/2 teaspoon ginger; fresh and grated
1 teaspoon Caribbean rub
1 tablespoon molasses
salt and pepper
skewers; soaked
6 tablespoons garlic; minced
6 tablespoons onion; minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons thyme; fresh, minced
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanero
2 lemons; zest of

Caribbean rub: Combine all ingredients. 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. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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