Online Magazine Spring/Summer 2003 Grilled Prawn and Mango Satays on Lemongrass Skewers glazed with a Rum Simple Syrup By Chef Dave Jones of Log Haven Makes 16 Skewers Skewers 32 prawns (about 16-20) 32 cubes of mango (3-4 mangos) 32 lemongrass skewers Skewer marinade 3 T sesame oil 2 T ginger puree 2 T diced jalapeño 1 bunch green onions, chopped 1 T chopped garlic Soy sauce, a dash 2 T tandoori paste 2 T lime juice Sugar, a dash Place the skewers in the marinade and rotate every half hour for a minimum of 2–3 hours and a maximum of 12 hours. Simple Rum Syrup Glaze 1/2 c rum 1/2 c pineapple juice 1 c sugar Combine the ingredients and melt over low heat. Grilling and Serving the Skewers Baste the satays with the simple rum syrup glaze then grill 5-7 minutes until done. Enjoy! Passion Fruit Key Lime Spritzers For a refreshing non-alcoholic beverage simply pour over ice and serve. For a dynamite cocktail simply add vodka or rum. Fruit Base 6 – 8 key limes (Sectioned) 2 – 3 passion fruit 3 T sugar Lemon Spritzer Water 1/4 c lemon juice 1 1/2 c Perrier 3 T simple rum syrup Combine fruit and spritzer together. Allow the liquid to stand refrigerated for 1/2 hour. Strain into a pitcher. Keep refrigerated until ready to serve.