OSCAR-WORTHY FIRECRACKER SHRIMP on SUGARCANE

These spicy sweet shrimp have the most delicious mix of flavors infused into them; and the marinade, after boiling, makes a luscious sauce for dipping. Serve the shrimp as an appetizer or over greens for a starter course. And pair a Riesling or Gewürztraminer with peach, apricot or lychee overtones, for the ultimate food and wine compliment.

1/4 cup fresh cilantro leaves
1 tablespoon fresh lemongrass, chopped
1 teaspoon garlic chili sauce (Sriracha)
1 teaspoon freshly grated ginger
1 whole shallot, peeled
1 lemon, zested and juiced
1 lime, zested and juiced
One 14 ounce can coconut milk
2 tablespoons honey
1/4 cup soy sauce
1/8 cup extra-virgin olive oil
1 pound large peeled, cleaned & deveined Shrimp
Sugarcane Skewers (available at Bristol Farms or at www.melissas.com )

Combine the cilantro, lemongrass, Sriracha, ginger, shallot, lemon zest and jice, lime zest and juice, coconut milk, honey, soy sauce and olive oil in the food processor or blender and blend until smooth. In a non-reactive bowl (glass) or a zip-lock bag, combine the shrimp and the marinade. Marinate the shrimp for at least a half hour and up to two hours.

To cook, skewer the shrimp on the sugarcane and sauté or grill until the shrimp are cooked through. Place the marinade in a small saucepot and bring it to a rolling boil. Boil the marinade for 1 minute, then serve it as sauce for dipping.