Sugarcane Shrimp

Ingredients

• 12 servings pepper black freshly ground
• 1 tablespoon rum dark such as appleton jamaican-style
• 1 teaspoon little demerara sugar 
• 0.3 teaspoon garlic minced
• 12 servings scotch bonnet peppers minced for a milder taste (substitute jalapeño )
• 0.3 cup juice of lime freshly squeezed
• 0.3 cup soy sauce low-sodium
• 1 tablespoon olive oil 
• 24  pineapple chunks fresh
• 12 servings salt 
• 12 large shrimp fresh deveined peeled

Equipment

• bowl
• plastic wrap
• broiler
• skewers
• broiler pan
• chefs knife

Directions

1. Wash the shrimp and place them in a large bowl.
2. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl. Season with salt, pepper, and habanero. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer.
3. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
4. To make sugarcane swizzle sticks and skewers, wash the sugarcane stalk thoroughly. Using a sharp chef's knife, carefully cut the stalk crosswise, at a joint, into sections the length of the skewer needed. Be careful, as the cane is harder than you think. Split at the center of the core lengthwise into quarters for 4 skewers. Don't remove the outer bark; it reinforces the skewer. Sharpen the ends of the skewers into points.
5. From Rum Drinks: 50 Caribbean Cocktails, from Cuba Libre to Rum Daisy by Jessica B. Harris. Text copyright © 2009 by Jessica B. Harris; photographs copyright © 2009 by Tara Donne. Published by Chronicle Books LLC.