New Orleans-style Barbecued Shrimp With Cane-syrup Glaze

Total Time: 1 hr 37 mins Preparation Time: 1 hr 30 mins Cook Time: 7 mins

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

Recipe

• 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.