Flying Trapeze Shrimp

• 1 cup firmly packed light brown sugar
• 1 tablespoon minced fresh ginger
• 2 teaspoons grated orange rind
• 1 1/2 cups fresh orange juice
• 1/2 cup orange liqueur
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds large fresh shrimp
• Olive oil

1. Combine first 5 ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat to medium, and cook 15 to 20 minutes or until slightly thickened, whisking often. Whisk in butter, 1 tablespoon at a time, stirring until melted. Add salt and pepper, and remove mixture from heat.
2. Peel and devein shrimp, leaving tails intact. Thread shrimp evenly onto 12-inch skewers. Brush with olive oil. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0), 3 minutes on each side or until shrimp turn pink. Serve grilled shrimp kebabs with sauce.

brown sugar, fresh ginger, orange rind, orange juice, orange liqueur, unsalted butter, salt, freshly ground black pepper, fresh shrimp, olive oil

Taken from www.myrecipes.com/recipe/flying-trapeze-shrimp (may not work)