Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice.
48 extra-large shrimp, peeled and deveined (about 3 pounds)
1 cup water
1/2 cup sliced green onions
1/2 cup golden cane syrup (such as Lyle's Golden Syrup)
2 tablespoons butter or stick margarine
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 to 2 teaspoons ground red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
6 garlic cloves, minced
2 bay leaves
How to Make It
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.
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.
Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
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.
Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.