8 servings (serving size: 1 kebab)

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

How to Make It

Step 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.

Step 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.

Step 3

Prepare grill.

Step 4

Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.

Step 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.

Step 6

Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.

Ratings & Reviews

ppenninington's Review

June 29, 2014
Make again

tara31's Review

June 05, 2011
Excellent recipe! I used light corn syrup and smoked paprika in the marinade. Served with grilled lemon broccoli and mushroom tortellini.

amywalters13's Review

February 10, 2009