Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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 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)

Ratings & Reviews

Gailzer's Review

January 02, 2012
I get rave reviews every time I make this!

tlccl78's Review

June 20, 2010
This sauce was really good. My two girls even loved it! We will be adding this to our rotation. I couldn't find the sugarcane swizzle sticks so I bought a sugarcane from the produce section and cut it into small pieces for the skewer. I think you could use bamboo skewers, but I really think the sugarcane adds that extra something. Really good!!

dcuplady's Review

August 27, 2009
I don't even like mustard, bought all the stuff without realizing how much was in it..made for a Martini party for 50, HUGE HIT! Couldn't find sugarcane, even I, who abhorr mustard, loved it!


August 24, 2009
I love this recipe. You don't have to do the sugarcane, I used regular skewers. Gonna try the glaze on chicken and fish too!

mpowers's Review

June 01, 2009
great flavor, not a last minute plan unless you have the sugar cane in hand.but this was the best shrimp i had in years.