Sugar Cane Skewered Shrimp with Rum-Scotch Bonnet Dipping Sauce

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  • Level: Easy
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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


  1. 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.