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Skewered Shrimp on Sugar Cane with Mango Lime Salsa

Ingredients: 2 Pound(s) U15 shrimp, peeled&deveined 1 Piece 12-inch sugar cane 3 Mangos, seeded and diced 6 Limes, julienned lime zest 1 Bunch(s) Fresh coriander 1/2 Teaspoon(s) Grated fresh ginger 1 Teaspoon(s) Caribbean rub 1 Tablespoon(s) Molasses 6 Tablespoon(s) Garlic, minced 6 Tablespoon(s) Onion, minced 6 Tablespoon(s) Dried minced onion 2 Tablespoon(s) Allspice 1 Tablespoon(s) Dried ground chipotle 2 Tablespoon(s) Hungarian paprika 2 Tablespoon(s) Brown sugar 4 1/2 Teaspoon(s) Minced fresh thyme 4 1/2 Teaspoon(s) Cinnamon 1 1/2 Teaspoon(s) Nutmeg 1/2 Teaspoon(s) Ground habanero 2 Lemons, Zest of Directions: Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin. Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ginger. Add half of the reserved lime juice and the molasses and mix well. Add the sugar cane and let rest for 15 minutes. Remove sugar cane from marinade and grill 1 minute on both sides. Grill shrimp 2 minutes on each side. Place shrimp on sugar cane and drizzle with marinade.
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