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


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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