High Liner has done an amazing job with this skewer (product code 8540).  5 pacific white shrimps have been superbly skewered with a piece of sugar cane.  I used to do this from scratch and it was a pain.  Peeling sugar cane is a tough task on its own.  Then you gotta cut them to size and spike it with the shrimps.  Very very time consuming.  Love how High Liner has shaped the sugar cane so it looks like an actual skewer, with a wide holding handle.

Sugar cane inspired me to pull from my Caribbean roots for this recipe.  This dish would be great as a lunch option as it’s light, healty and screaming to be eatten on a patio.  Both Grace and ED Smith make good jerk sauces, however if you want to make your own, and make it gluten free, here is the recipe:

For the Jerk basting sauce:

• 250ml balsamic vinegar
• 150ml gluten free soy sauce
• ½ large white onion
• 2 bunches green onion
• ¼ bundle of fresh thyme
• 6 cloves garlic
• 1 ½ tsp ground nutmeg
• 1 ½ tsp ground cinnamon
• 1 ½ tsp whole pimento (all spice)
• 2 cloves
• Scotch bonnet (use accordingly)

Combine all the ingredients into a blender and blend until smooth.  It should be thick, but it will naturally seperate as it settles.  Give it a good shake before using.  Yields appox 1/2 liter of sauce.

For the Fruit Salad:

• 1 ripe papaya
• 1 ripe pineapple
• 1 ripe avocado
• Lime
• 2 oz Avocado oil
• Coriander (optional)

Peel and julienne the papaya, pineapple and avocado and combine all the ingredients into a bowl.  Toss with lime juice, avocado oil and chopped coriander.  This mix will make approx 4-6 servings.

For the Shrimp:

• 8540 – Sugar Cane Spiked Shrimps (thawed)
• 2 -3 oz Jerk Basting sauce

Place thawed sugar cane spiked shrimps in a saute pan and pour jerk sauce over top.  Bake for 1.5 minutes and then flip and bake until cooked.  Finish on a hot grill and baste with any remaining jerk sauce from the pan.  Serve with a portion of tropical fruit salad.