48 extra-large shrimp, peeled and deveined (about 3 lb.)
\n1 C. water
\n1\/2 C. sliced green onions
\n1\/2 C. golden cane syrup (such as Lyle’s Golden Syrup)
\n2 T. butter or stick margarine
\n1 T. hot sauce
\n1 T. Worcestershire sauce
\n2 tsp. paprika
\n2 tsp. dried thyme
\n2 tsp. dried oregano
\n1 to 2 tsp. ground red pepper
\n1\/2 tsp. salt
\n1\/2 tsp. black pepper
\n6 garlic cloves, minced
\n2 bay leaves
\nCooking spray<\/p>\n
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.<\/p>\n
Yield: 8 servings
\nServing size: 1 kebab<\/p>\n
Calories: 225
\nFat: 5.4g
\nFiber: 0.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n