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Marinade:
1 bunch cilantro, chopped coarsely 1 habanero chile, chopped 4 shallots, chopped 2 lemons, zested 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary) 1 cup coconut milk 1/4 cup soy sauce 1/4 vegetable oil 16 jumbo shrimp, cleaned, deveined
Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade. Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked. Serve with a drizzle of the reserved marinade and cilantro, as garnish.
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