Serves: 4
Total Calories: 147

FOR THE SHRIMP AND MARINADE:
24 shrimp, extra-large (1 1/2 pounds), peeled and deveined
2 cloves garlic, minced
2 scallion, both white and green parts, trimmed and minced
1 tablespoon ginger, minced fresh
1 jalapeno chiles, or 1/2 scotch bonnet chile, seeded and minced
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons peanut oil
FOR THE RUM GLAZE:
1/3 cup rum, dark, plus 1 tablespoon
2 tablespoons tomato paste
2 tablespoons brown sugar, dark, firmly packed
1 tablespoon honey
1 tablespoon white vinegar, distilled
1 tablespoon Worcestershire sauce
1 1/2 teaspoons hot sauce, such as tabasco
1/8 teaspoon allspice, ground
1/8 teaspoon cloves, ground
salt and freshly ground black pepper, to taste

1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Combine the garlic, scallions, ginger, chile, soy sauce, honey, and peanut oil in a large bowl and whisk to mix. Add the shrimp, tossing to coat. Cover and let marinate, in the refrigerator, for 1 hour.

3. Preheat the grill to high.

4. While the shrimp marinates, prepare the sugarcane skewers. Peel the piece of sugarcane, using a sharp knife, then cut crosswise into 3-inch sections. Cut each section into 8 lengthwise strips, each about 1/4 inch wide (this will make 24 strips in all). Cut one end off each strip at an angle to make a sharp point. Set aside while you prepare the glaze.

5. Combine the 1/3 cup rum, the tomato paste, sugar, honey, vinegar, Worcestershire sauce, Tabasco, allspice, and cloves in a small, heavy saucepan and bring to a boil over medium-high heat, stirring until blended and the sugar is melted. Reduce the heat to medium and simmer to a syrupy glaze, 3 to 5 minutes. Remove from the heat, stir in the remaining 1 tablespoon rum, and taste for seasoning, adding salt and pepper as necessary.

6. Remove the shrimp from the bowl and make a "starter" hole through the center of each with a metal skewer, since the sugarcane strips are not stiff enough. Thread the shrimp on the cane strips, starting with the pointed end, 1 shrimp to each.

7. When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

8. Transfer the shrimp to serving plates or a platter and serve immediately.

Serves 6 to 8 as an appetizer, 4 as an entrée

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 60

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns