Yield: 4 servings
12 Wooden skewers
2 lb Large shrimp
1/3 cup Dark rum
1/2 cup Molasses
1/4 cup Lime juice
1 tablespoon Vegetable oil
3 cloves Garlic
1 tablespoon Soy sauce
1 teaspoon Hot pepper sauce or to taste
Soak skewers in water to retard burning. Devein and clean shrimp; thread 4 to 6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed one minute. Pour over shrimp; refrigerate one hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5 – 10 minutes to thicken. Grill skewers 3/4 inches above hot charcoal or gas flame, about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush with more sauce as they cook, or serve warm for dipping.