Recipe - Skewered Shrimp On Sugar Cane With Mango Lime Salsa

2 pound U15 shrimp, peeled and
deveined
1 Piece 12inch sugar cane
3 Mangos, seeded and minced
6 Limes, julienned lime zest,
reserve juice
1 bn Fresh coriander
One half teaspoon Grated fresh ginger
1 teaspoon Caribbean rub
1 tablespoon Molasses
Salt and freshly ground
pepper
Skewers, soaked

CARIBBEAN RUB OR JERK RUB
6 tablespoon Garlic, minced
6 tablespoon Onion, minced
6 tablespoon Dried minced onion
2 tablespoon Allspice
1 tablespoon Dried ground chipotle
2 tablespoon Hungarian paprika
2 tablespoon Brown sugar
4 One half teaspoon Minced fresh thyme
4 One half teaspoon Cinnamon
1 One half teaspoon Nutmeg
One half teaspoon Ground habanero
2 Lemons , Zest of

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.

CARIBBEAN RUB OR JERK RUB: In a bowl combine all ingredients. Posted to
MMRecipes Digest V4 #148 by "Vince & Juley Roberts" vince@bellsouth.net
on May 28, 1997