48 extra-large shrimp, peeled and deveined (about 3 lb.)
1 C. water
1/2 C. sliced green onions
1/2 C. golden cane syrup (such as Lyle’s Golden Syrup)
2 T. butter or stick margarine
1 T. hot sauce
1 T. Worcestershire sauce
2 tsp. paprika
2 tsp. dried thyme
2 tsp. dried oregano
1 to 2 tsp. ground red pepper
1/2 tsp. salt
1/2 tsp. black pepper
6 garlic cloves, minced
2 bay leaves
Cooking spray

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. Prepare grill. 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. Dark cane syrup (such as Steen’s) may be substituted for golden cane syrup.

Yield: 8 servings
Serving size: 1 kebab

Calories: 225
Fat: 5.4g
Fiber: 0.5g