Ingredients:

• 4 pounds – large shrimp, peeled and deveined
• 1 cup – Brown sugar
• 1 tbsp – Lemon juice
• 1 cup – Molasses
• 1 tbsp – chopped fresh Basil
• 2 tbsp – vegetable oil
• 1 tbsp – mustard
• 3 tbsp – Honey
• 1 tsp – ground Cloves
• 1 tbsp – salad dressing
• 1 tsp – chilli powder
• 1 tbsp – minced fresh Garlic
• wooden skewers

Method:

1. Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chilli powder, and garlic in a large bowl.
2. Toss in shrimp to coat, and refrigerate for 2 hours.
3. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
4. Pre-heat an outdoor grill on high heat and lightly oil grate.
5. Thread shrimp tightly on to skewers.
6. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side.
7. Flip shrimp and cook for an additional 2-4 minutes, or until there are no signs of grey.
8. Use a fork to remove shrimp from the skewers.