Lemon Grass Shrimp

Cut the lemongrass stalks on an angle to create a 20x 6 inch spears.

Skewer one shrimp (through the thick part of shrimp and through the tail) on each lemongrass stick and place them on a baking tray.

In a medium sauce pan set over low heat combine the ginger, lime zest, lime juice, dark rum, brown sugar, chilli flakes, and butter. Season with salt and pepper.

Bring to a simmer while whisking constantly. Cook for approximately 5 minutes and remove from the heat.

Sprinkle the shrimp with salt, pepper, garlic and vegetable oil.

Preheat barbeque to high heat (425°F) (220°C)

Oil grill well to help prevent sticking.

Place the skewers directly on the grill and cook for approximately 1 minute.

Flip the skewers and baste the shrimp with the sauce.

Continue to cook 1 more minute.

Remove from grill and drizzle with remaining basting sauce so that both sides are well coated.

Serve and enjoy.