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Recipe courtesy of Food Network Kitchen

Show: Hot off the Grill with Bobby Flay

Episode: Cruise to Calica

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Level:: Easy

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.

My Private Notes

Name: 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