New Orleans-Style Barbecued Shrimp with Cane-Syrup Glaze

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black
• 2 teaspoons thyme leaves dried
• 6  garlic cloves minced
• 0.5 cup golden cane syrup (such as Lyle's Golden Syrup)
• 0.5 cup green onions sliced
• 1 teaspoons ground pepper red
• 1 tablespoon hot sauce 
• 2 teaspoons oregano dried
• 2 teaspoons paprika 
• 0.5 teaspoon salt 
• 3 pounds shrimp deveined peeled
• 2 tablespoons stick margarine 
• 1 cup water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• sieve
• grill
• skewers

Directions

1. Peel shrimp, reserving shells; cover and chill shrimp.
2. 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.
3. 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.
4. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.
5. Prepare grill.
6. Remove shrimp from dish, reserving marinade.
7. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
8. Thread 6 shrimp onto each of 8 (12-inch) skewers.
9. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once.
10. Serve with reserved marinade, if desired.
11. Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.