Servings: 4
Prep time: 15 minutes
Total time: 30 minutesIngredients
24 extra-large shrimp (1 ½ pounds|680 grams), peeled and deveined
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon molasses
1 tablespoon orange marmalade
1 teaspoon chile paste
1 garlic clove, minced
1 small scotch bonnet, finely diced
kosher salt and freshly ground black pepper, to taste
12 sugar cane swizzle sticks (see note)Directions
Prep time: 15 minutes
Total time: 30 minutesIngredients
24 extra-large shrimp (1 ½ pounds|680 grams), peeled and deveined
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon molasses
1 tablespoon orange marmalade
1 teaspoon chile paste
1 garlic clove, minced
1 small scotch bonnet, finely diced
kosher salt and freshly ground black pepper, to taste
12 sugar cane swizzle sticks (see note)
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- Place shrimp in a mixing bowl and stir in lime juice, orange juice, oil, honey, molasses, orange marmalade, chile paste, garlic, scotch bonnet, salt, and pepper. Marinate for 15 minutes.
- Next, prep the sugarcane skewers. Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal. Resulting skewers should be about 5 inches long and ¼-inch wide.
- Set up grill for direct grilling, and heat to high. I used pimento wood over my grill, but if you don't have access to that, charcoal is fine. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail. Insert a sugar cane skewer through holes. Repeat with remaining shrimp.
- Brush and oil grill grate. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with leftover marinade.