Rum Glazed Spicy Shrimp

I like this one, (Umm maybe because I like RUM, Who knows?)or because it has a little kick to it.

2 1/2 pounds fresh shrimp

6 tablespoons light rum - divided

2 tablespoons fresh lemon or lime juice

2 tablespoons vegetable oil

3 garlic cloves - minced

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 cup firmly packed dark brown sugar

1 tablespoon cider vinegar

Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

Preheat grill according to manufacturer's instructions.

In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.

Thread shrimp on skewers; lightly brush with brown sugar glaze.

Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque. (Pink)

Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Serves 6.