New Orleans-Style Barbecued Shrimp With Cane-Syrup Glaze

Cooking Light 1999 Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice.

• Ready In: 1 hr 37 mins
• Serves: 8
• Yields: 8 skewers

Ingredients

• 48  extra-large shrimp, peeled and deveined (about 3 pounds)
• 1  cup water
• 1⁄2 cup  sliced green onion
• 1⁄2 cup  golden  cane syrup (such as Lyle's Golden Syrup)
• 2  tablespoons butter or 2  tablespoons margarine
• 1  tablespoon  hot sauce
• 1  tablespoon Worcestershire sauce
• 2  teaspoons paprika
• 2  teaspoons dried thyme
• 2  teaspoons dried oregano
• 1 -2  teaspoon  ground red pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 6  garlic cloves, minced
• 2  bay leaves
•  cooking spray

Directions

1. Peel shrimp, reserving shells; cover and chill shrimp. Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells.
2. Combine reserved broth, onions, and next 12 ingredients (onions through bay leaves) in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.
3. Prepare grill.
4. Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
5. Thread 6 shrimp onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once. Serve with reserved marinade, if desired.
6. Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.