simplicity
Sous Chef
And here I was going to suggest that taking them to the museum or sightseeing would be interesting.
But, if you are planning on eating them....well....then....why not thread them on sugar canes and grill them. Then, serve them with mango and coconut rum dipping sauce.
So now I'm interested. We can buy sugar cane now and then. It is much too thick to thread shrimp on. Is there a special kind I can get? And why won't they melt or burn when I put them on the grill?
I'd like to try these.