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Sweet & Spicy Sugarcane Shrimp
Serves 4 to 6
- 1/4 teaspoon organic ground cinnamon
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dark brown sugar
- 1/4 teaspoon dry mustard
- 1 1/4 pound Hawaiian white sugarcane shrimp, peeled
- Freshly squeezed juice from one organic orange
Combine cinnamon, black pepper, salt, cayenne, brown sugar and mustard; mix well.
Coat the shrimp with the spice mixture. Place the shrimp and any remaining spice mixture in a plastic bag or covered bowl. Refrigerate at least 15 minutes and up to 24 hours.
Preheat broiler or grill. If broiling, line a baking sheet with foil and arrange the shrimp on the baking sheet. Broil shrimp in the middle of the oven until cooked, about 6 minutes or until opaque.
If grilling, cook shrimp over hot coals until opaque, about 2 to 3 minutes on each side. Watch carefully so you don't overcook!
Drizzle juice sparingly over shrimp and serve with brown rice.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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