Plantation Shrimp on Sugarcane Skewers with Gosling’s Black Seal® Rum Glaze

By Edward Bottone


2 (12- inch) lengths of sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
12 jumbo shrimp, peeled and deveined
12 large scallops, rinsed, muscle removed
1/2 cup packed light brown sugar
8 tablespoons butter, cut in cubes
1/2 cup Gosling’s Black Seal Rum
3 tbs Dijon mustard
1 tbs cider vinegar
1/4 allspice
1/4 teaspoon black pepper, or more to taste
generous pinch sea salt, or more to taste


Trim off the ends of the sugarcane and cut them into skewers. Skewer the shrimp on the sugarcane.

Place the brown sugar, butter, Gosling’s Black Seal Rum, mustard, vinegar, allspice, pepper, and salt in a non-reactive saucepan and bring to a boil. Reduce to simmer and continue to cook until the mixture is thickened and syrupy. Add salt and pepper to taste.

Set aside about 1/4 of the glaze to be used as a dipping sauce. Sauce and glaze may be prepared ahead and kept in the fridge.

Prepare the grill for a high heat; brush oil on the grill grate. Place the skewered shrimp on the grill and cook, 2 to 4 minutes per side (do not overcook). Baste each with glaze once before turning and once before removing from the grill.

Serve reserved glaze as a dipping sauce.

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