Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: 4 shrimp)

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, or order them from www.melissas.com. If you can't find sugarcane, bamboo skewers will do in a pinch.

How to Make It

Step 1

Prepare grill to high heat.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

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

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