Ingredients
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Coconut-Lime Glaze
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1½ cups Coconut Milk
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¾ cup Coconut Cream
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¾ cup Lime Juice
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¼ teaspoon Cayenne Pepper
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½ teaspoon Salt
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3 pounds large Shrimp
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16 (5-inch) Sugarcane Skewers
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Salt
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Black Pepper
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3 Lime
Directions
The fresh sugarcane serves as an unexpected spear, while the glaze is perfectly balanced between sweet coconut and tart lime. Small skewers that measure about 5 inches long and hold 2 shrimp make the perfect appetizer serving.
Steps
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1
Done
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Prepare the GlazePlace all the glaze ingredients in a medium saucepan and bring to a boil over medium-high heat (make sure you have enough space in the top of the pot as the mixture will bubble). Lower the heat to medium and cook for 25 minutes, or until the mixture is reduced by two-thirds. It will take on a dark tan color. Stir intermittently to prevent the mixture from sticking to the bottom of the pot. Set aside. |
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2
Done
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Prepare the ShrimpSkewer about 2 shrimp onto each sugarcane spear. If the skewers aren’t sharp enough you may need to make small incisions through the shrimp with a thin knife. |
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3
Done
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Glaze and Grill the ShrimpHeat your grill to high (550°F) and close the lid. Wait at least 15 minutes before continuing. |
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4
Done
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Season the shrimp all over with salt and pepper and slather glaze over all sides as well. |
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5
Done
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Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs. |
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6
Done
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Place the shrimp skewers on the grill and keep the lid open so the shrimp don’t overcook before the sugars in the glaze caramelize. |
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7
Done
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Grill the shrimp for about 4 minutes per side, basting as it cooks with more glaze. The shrimp are ready when they turn opaque and the glaze begins to caramelize. |
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8
Done
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ServeArrange the shrimp skewers on a platter and serve with lime wedges to squeeze over the shrimp. |
