for the marinade I used:
2 coves of minced Garlic
1 cup of Orange Juice
1 TBS Honey
1 TBS Chopped Cilantro
a splash of rice wine vinegar
salt and pepper to taste
I put the peeled shrimp into the marinade, covered it and set it in the refrigerator while I got the other ingredients ready. First I made a simple fish stock in a small sauce pan with:2 Cups of Water
The shells from about 12 shrimp
1/2 an onion
2 cloves garlic (coarsely chopped)
1/4 cup of carrot (coarsely chopped)
1 cup of V-8 Juice
1/2 tsp Salt
I let this cook on low heat for about an hour and a half then pored it through a strainer into a bowl. I put the liquid into the refrigerator until I was ready for it. When it was time to cook I put 1/2 cup rice into a sauce pan and sauteed it in Olive Oil and a clove of minced Garlic once it was completely coated with oil and hot I added one cup of the strained fish stock, turned the heat to low and covered the pan for about 20 minutes.
I cut my Sugar Cane into Skewers about 6 inches long and a little smaller that 1/4 inch thick. It cut into strips very easily, I just ran the knife from top to bottom then I cut a Pineapple into chunks. Then I skewered the shrimp and pineapple alternating, when the Rice was about 10 minutes from done I put the skewered shrimp in the grill and cooked it on a cooler spot for about 10 minutes turning once.
This was a cool dish for a couple of reasons, it just sounds cool to cook on a sugar cane skewer (or am I just a food nerd?) and you do get a little bit of a sweet flavor left inside your shrimp so it is like marinating from the inside too.