Sugar Cane Skewered Shrimp with Rum-Scotch Bonnet Dipping Sauce

Ingredients

• Sugar cane skewers
• 1 pound large shrimp
• Salt, to taste
• Pepper, to taste
• 1 Scotch Bonnet pepper, minced
• 1 mango, flesh pureed
• 2 tablespoons rice wine vinegar
• 2 tablespoons Meyer's rum
• 2 tablespoons cilantro
• 2 tablespoons minced garlic

Directions

Skewer shrimp, season with salt and pepper and grill about 5 minutes, or until just cooked through. Combine pepper, mango, vinegar, rum, cilantro and garlic in a saucepan and simmer 5 minutes. Serve as dipping sauce for shrimp.