Sugarcane Shrimp

• 12 large fresh shrimp, peeled and deveined
• 13 cup freshly squeezed lime juice
• 13 cup low sodium soy sauce
• 1 tablespoon dark rum
• 1 tablespoon olive oil
• 1 teaspoon demerara sugar
• 14 teaspoon minced garlic
• salt, to taste
• fresh ground black pepper, to taste
• minced habanero pepper (substitute jalapeA o for a milder taste)
• 24 two-inch fresh pineapple chunks
• 12 eight-inch sugarcane skewers

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.
3. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler or grill.
4. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer.
5. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
6. Note: To make sugarcane skewers, wash the sugarcane stalk thoroughly.
7. Using a sharp chef's knife, carefully cut the stalk crosswise, at a joint, into sections the length of the skewer needed.
8. Be careful, as the cane is harder than you think.
9. Split at the center of the core lengthwise into quarters for 4 skewers.
10. Don't remove the outer bark; it reinforces the skewer.
11. Sharpen the ends of the skewers into points.

fresh shrimp, freshly squeezed lime juice, soy sauce, dark rum, olive oil, demerara sugar, garlic, salt, fresh ground black pepper, pepper, pineapple, eight

Taken from www.food.com/recipe/sugarcane-shrimp-456640 (may not work)