Serves 4
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
¼ tsp. black pepper
⅛ tsp. salt
1 garlic clove, minced
24 jumbo shrimp, peeled and deveined (about 1 ½ lb.)
8 skewers
¼ cup packed dark brown sugar
¼ cup Rave Review!™ Original Culinary Rum™ (or regular rum)
¼ cup honey or agave nectar
3 tbsp. Dijon mustard
1 tbsp. white vinegar
1 tbsp. butter
¼ tsp. salt
¼ tsp. ground cinnamon
¼ tsp. black pepper
Directions:
Combine first 5 ingredients in a large bowl. Add shrimp; toss to coat. Cover and chill 15 minutes.
Thread 4 shrimp on each skewer. Combine brown sugar and next 8 ingredients (brown sugar through pepper) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy.
Place shrimp on grill rack coated with cooking spray. Grill 3 minutes on each side over high heat or until done, basting generously with glaze.
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