Shrimp on Sugarcane with Rum Glaze

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 garlic clove, minced
• 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
• 8 sugarcane swizzle sticks, each cut into 3 pieces
• 1/4 cup packed dark brown sugar
• 1/4 cup dark rum
• 1/4 cup corn syrup
• 3 tablespoons Dijon mustard
• 1 tablespoon white vinegar
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• Cooking spray

Preparation

1. Prepare grill to high heat.
2. Combine first 5 ingredients in a large bowl. Add shrimp; toss to coat. Cover and chill 15 minutes.
3. Cut swizzle sticks at a sharp angle. Thread 1 shrimp on each skewer.
4. 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.
5. Place shrimp on grill rack coated with cooking spray. Grill 3 minutes on each side or until done, basting generously with glaze.