Lime Shrimp Grilled on Sugar Cane Skewers
- 12 sugar cane skewers cut into 1/4 inch thick strips, 4 inches long.
- 48 raw large shrimp, peeled and deveined
- 1/2 cup lime juice.
- kosher salt and fresh cracked black pepper to taste
- Thread 2 shrimp on to each sugar cane skewer.
- Brush the shrimp with lime juice and season with salt and pepper.
- Cook over a slightly oiled charcoal grill for 2 to 3 minutes per side.