Lighter and less bitter than molasses, cane syrup is a natural sweetener that lends a subtle caramel flavor to these grilled shrimp, spiced also with Worcestershire and cayenne. The glaze does double duty here as a dipping sauce for the shrimp.
- 4 cloves garlic, minced
- Kosher salt, to taste
- 1⁄2 cup Steen's cane syrup
- 2 tbsp. unsalted butter, melted
- 1 tbsp. Worcestershire sauce
- 1 1⁄2 tsp. minced thyme
- 1 tsp. paprika
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. cayenne
- Freshly ground black pepper, to taste
- 1 1⁄2 lb. large shrimp, peeled and deveined
Place garlic on a cutting board and sprinkle heavily with salt; using your knife, scrape the salt and garlic together until it forms a smooth paste. Transfer garlic paste to a large bowl and whisk in syrup, butter, Worcestershire, thyme, paprika, oregano, cayenne, pepper, and ¼ cup water. Add shrimp, and toss until evenly coated; marinate shrimp in the refrigerator for at least 2 hours or overnight.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Place shrimp on grill and cook, turning once, until cooked through and pink, about 6 minutes; transfer to a serving platter. Place remaining marinade in a small saucepan and bring to a boil over high heat; cook for 2 minutes. Transfer to a bowl, and serve with shrimp.