|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Sugar cane batons do not require soaking before cooking, unlike bamboo skewers. Instead, frozen batons work best on fibrous meats and fish. Chewed for their sugary syrup, they can also be used in cocktails and desserts.
12 oz. light beer
1⁄2 cup lime juice
1⁄4 cup vegetable oil
3 garlic cloves, minced
2 tbsp. chopped cilantro
1 tbsp. soy sauce
1 tsp. grated lime peel
1 tsp. grated orange peel
1 tsp. ground black pepper
11⁄2 lb. extra-large shrimp
4 oz. sugar cane batons
Lime and mango slices
1. Mix first nine ingredients. Add shrimp; marinate 5 min.
2. Thread shrimp on sugar cane batons and brush with marinade. Grill or broil 3-5 min.
3. To serve, sprinkle with additional citrus peel and garnish with lime and mango slices.