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Shrimp on Sugarcane with Rum Glaze


 1 tablespoon vegetable oil

1 tablespoon fresh lemon juice

1/4 teaspoon black pepper

1/8 teaspoon salt

1 garlic clove, minced

24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)

8 sugarcane swizzle sticks, each cut into 3 pieces

1/4 cup packed dark brown sugar

1/4 cup dark rum $

1/4 cup corn syrup

3 tablespoons Dijon mustard

1 tablespoon white vinegar

1 tablespoon butter $

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

Cooking spray



 Prepare grill to high heat.

Combine first 5 ingredients in a large bowl. Add shrimp; toss to coat. Cover and chill 15 minutes.

Cut swizzle sticks at a sharp angle. Thread 1 shrimp on each skewer.

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.

Place shrimp on grill rack coated with cooking spray. Grill 3 minutes on each side or until done, basting generously with glaze.