Name: Sugarcane Shrimp
Yield: Makes 12 skewers
Ingredients: 12 large fresh shrimp, peeled and deveined; 1/3 cup freshly squeezed lime juice; 1/3 cup low-sodium soy sauce; 1 tablespoon dark Jamaican-style rum, such as Appleton; 1 tablespoon olive oil; 1 teaspoon Demerara sugar; 1/4 teaspoon minced garlic; Salt; Freshly ground black pepper; Minced habanero chile (substitute jalapeño for a milder taste); 24 two-inch chunks fresh pineapple; 12 eight-inch sugarcane skewers

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These skewers of marinated barbecued shrimp are pure cocktail fun because you can eat the sugarcane skewers as well. The cane gives the shrimp a subtle sweetness and everyone loves to suck on the skewers after the shrimp are but a memory.

Note:

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.

Recipe notes

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