58piece of aluminum foil under the exposed portion of the skewers to keepthem from burning. Grill the kebabs until the bacon is nicely browned andthe shrimp are cooked through, 4 to 8 minutes in all, turning the kebabs toensure even cooking. When done the shrimp will be firm and white.
You can substitute sage for the basil and prosciutto or pancettafor the bacon.
Shrimp on Sugarcane with Mount Gay Rum Glaze
4 to 8 minutes
You can skewer the shrimp and make the glaze up to 1 hourahead.
12 sugarcane swizzle sticks (see Note)24 jumbo or extra-large shrimp (about 1½ pounds), peeled and deveined½ cup firmly packed dark brown sugar8 tablespoons (1 stick) butter, cut into 1-inch pieces½ cup dark rum, preferably Mount Gay3 tablespoons Dijon mustard1 tablespoon distilled white vinegar¼ teaspoon ground cinnamon¼ teaspoon ground cloves¼ teaspoon freshly ground black pepper, or more to taste1 pinch coarse salt (kosher or sea), or more to taste
Cut each sugarcane swizzle stick crosswise sharply on the diagonal soeach half has a pointed end. This will help the sugarcane skewers pierce theshrimp more easily.
Rinse the shrimp under cold running water and then drain and blot themdry with paper towels. Skewer the shrimp on the sugarcane skewers byusing a bamboo skewer to make two “leader” holes in each shrimp, one nearthe head end, one toward the tail. Starting with the sharp end, insert thesugarcane skewers through these holes.
Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves,