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CANE CHARRED SHRIMP
Makes 4 appetizer portions, or two dinner

From George Hirsch Living it UP! TV series
Georgehirschliving.com

1 pound large (26-30 size) shrimp, peeled and deveined
8 rosemary or wooden skewers
Thread shrimp onto end of each rosemary skewer.

Step 1- Shrimp marinade:
1Tablespoon Dijon Mustard
2 teaspoons soy sauce
3 Tablespoons Ketchup
1 head caramelized garlic
2 Tablespoons green onion, chopped
Juice one lemon
1/4cup olive oil
1 teaspoon each thyme, basil, oregano, paprika, hot pepper flakes

Step 2- For cooking the shrimp:
1 Tablespoon olive oil
1 Tablespoon fresh ginger, chopped
1/2 red bell pepper, chopped
1/2 sweet white onion, chopped
2 Tbsp. cane or corn syrup

For Salad Greens:
2 cucumbers, peeled, deseeded and sliced
4 cups red leaf lettuce
Belgium endive, radicchio

In a medium bowl, combine all marinade ingredients. Pour over skewered shrimp. Marinate for 10 minutes.

Pre heat a cast iron or heavy duty sauté pan. Drizzle olive oil into hot pan, add marinated shrimp. Add ginger, red pepper, onion and cook onw minute at high heat. Turn shrimp and pour marinade over shrimp. Drizzle corn syrup over shrimp and cook for 2-3 minutes or until shrimp are cooked. Be careful not to over cook shrimp.

Serve shrimp over cucumber and greens, pour sauce from shrimp over cooked shrimp and greens.

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