Ingredients

• 2 tablespoons unsalted butter
• 2 shallots sliced thin
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh ginger, chopped
• 1 /2 stalk lemon grass
• 1 cup chicken stock
• 1 1/2 tablespoons raspberry vinegar
• 1/2 large mango, peeled and chopped
• 2 tablespoons sugar
• Salt and freshly ground black pepper to taste
• 16 jumbo shrimp
• 5 logs of sugar cane, cut into 4 to 6 inch sections and halved
• Blanched leeks
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Instructions

1. In a medium-size saute pan over medium-high heat, melt the butter and sweat the shallots, garlic, ginger, and lemon grass. Saute 1 to 2 minutes stirring constantly. Add the chicken stock, vinegar, mango, and sugar. Bring to a boil and reduce to 1/2 the original volume. Transfer the mixture to a blender and puree. Strain the mango puree over a saucepot through a fine sieve. Season with salt and freshly ground pepper to taste. Assemble the shrimp in between 2 pieces of sugar cane and tie the logs sandwiching the shrimp with blanched leeks. Saute the shrimp in a large saute pan with 1 tablespoon butter and vegetable oil. Cook for about 4 minutes or until the shrimp are pink. Transfer the shrimp and sugar cane logs to paper towels to drain. To plate the dish, place 2 sugar cane logs on a plate and circle with the mango sauce.;