Plantation Shrimp On Sugar Cane Skewers

• 24 extra-large shrimp (1 1/2 pounds), peeled and deveined
• 2 tablespoons vegetable oil
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1/2 cup dark brown sugar
• 1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
• 1/2 cup dark rum
• 3 tablespoons Dijon-style mustard
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon each cinnamon, ground cloves and black pepper
• Pinch of salt
• 12 sugar cane swizzle sticks (see note)

1. Place shrimp in a mixing bowl and stir in oil, lime juice, garlic, salt and pepper.
2. Marinate 15 minutes while you prepare glaze and skewers.
3. Place ingredients for glaze in a saucepan, and bring to a boil.
4. Reduce heat to medium, and simmer until thick and syrupy, 4 to 6 minutes.
5. Cut swizzle sticks in half widthwise, and cut one end off each piece sharply on diagonal.
6. Resulting skewers should be about 5 inches long and 1/4 inch wide.
7. Set up grill for direct grilling, and preheat to high.
8. Using a metal skewer, make two starter holes in each shrimp, one toward head end, one toward tail.
9. Insert a sugar cane skewer through holes.
10. Repeat with remaining shrimp.
11. Brush and oil grill grate.
12. Grill shrimp kebabs until cooked, about 2 minutes a side, generously basting with glaze.
13. Serve any remaining glaze as a sauce on the side.

shrimp, vegetable oil, lime juice, clove garlic, salt, brown sugar, unsalted butter, dark rum, mustard, white vinegar, cinnamon, salt, sugar

Taken from cooking.nytimes.com/recipes/7608 (may not work)