Grouper, Shrimp and Lobster Sugar Cane Bundles
|8 pieces||butcher’s twine (8-10” long each)|
|1 x 3ft piece||fresh sugar cane|
|12 large||shrimp (13-15 count), peeled and deveined|
|2||lobster tails, cut in half lengthwise|
|¾ lb||grouper, boneless, skinless, cut into 4 six inch strips|
|¼ cup||mango puree|
|2 tbsp.||King of the Q Bonedust BBQ Seasoning|
|2 oz.||dark rum|
|Salt and coarsely ground black pepper|
|16 strips||string, about 1 ft. long|
|¼ cup||passion fruit juice|
|¼ cup||mango preserve|
|¼ cup||dark rum|
|¼ cup||King of the Q Outstanding Gourmet BBQ Sauce|
|diced Thai red chilies to taste|
|salt and coarsely ground pepper, to taste|
Cut sugar cane into 12 pieces about 6-inches long and ¼-inch thick. Place into a shallow dish and cover with rum. Cover and refrigerate for 24 hours.
Preheat grill to medium-high (450° -500°F).
In a bowl combine shrimp, lobster, grouper, mango puree, King of the Q Bonedust BBQ Seasoning, rum and lime juice. Mix well to combine. Set aside and marinate for up to 20 minutes.
On 1 piece of soaked sugarcane place 1 piece of grouper. On top of the grouper add 1 piece of lobster, followed by 1 piece of sugarcane. Onto the sugarcane place 1 piece of grouper and 3 shrimp. Top with one additional piece of soaked sugar cane and tie at both ends with butcher’s twine. Repeat to make 4 bundles and set aside.
In a small bowl, combine passion fruit juice, mango preserve, rum, King of the Q Outstanding Gourmet BBQ Sauce and lime juice. Add hot chilies if desired. Mix well and season to taste with salt and pepper. Set aside for basting.
Over direct heat, grill seafood bundles for 15 to 18 minutes, turning and basting during the last 6 to 8 minutes of grilling.
Remove from grill and allow to cool slightly. Carefully cut, remove, and discard string and serve immediately.
To make the bundles with greater ease, use an elastic band to secure them before you tie.
Don’t forget to remove elastic bands before you grill your bundles…