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Shrimp on a Stick Two Ways
A
shrimp kebab invites you to indulge in the primal pleasure of eatingshrimp with your fingers; the skewer makes it easier to eat whilestanding around than eating the shrimp right out of the shell. Here are twoof my favorites—shrimp on a stick wrapped with smoky bacon and fragrant basil leaves and shrimp skewered on sugarcane with a soulful rum glaze.
Bacon-Basil Shrimp on a Stick
makes
24 shrimp
meThod
Direct grilling
cooking
Time
4 to 8 minutes
advance
PRePaRaTion
You can prepare the skewered shrimp up to 1 hour beforegrilling.
24 jumbo or extra-large shrimp (about 1½ pounds), peeled and deveined24 fresh basil leaves24 thin slices of bacon (each 6 to 7 inches long)
YOU’LL ALSO NEED
24 slender bamboo skewers (8 to 10 inches long)
1.
Rinse the shrimp under cold running water and then drain and blot themdry with paper towels. Skewer a shrimp so that it is straight by holdingit in a stretched-out position with one hand. Then, starting at the tail end,insert a bamboo skewer into the shrimp so that it runs the full length. Keepstraightening out the shrimp with your fingers as you go. Repeat with theremaining shrimp.
2.
Place a basil leaf on a skewered shrimp. Wrap a slice of bacon around theshrimp and basil leaf, tucking the top end of the bacon under as you makethe first turn and then tucking the bottom end under to secure the bacon and basil on the shrimp.
3.
Set up the grill for direct grilling and preheat it to high.
4.
When ready to cook, arrange the shrimp on the hot grate, placing a folded
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.
vaRiaTions
:
You can substitute sage for the basil and prosciutto or pancettafor the bacon.
Shrimp on Sugarcane with Mount Gay Rum Glaze
makes
24 shrimp
meThod
Direct grilling
cooking
Time
4 to 8 minutes
advance
PRePaRaTion
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
1.
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.
2.
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.
3.
Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves,
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