Sugar Cane Shrimp with Spiced Rum Glaze - Barbecuebible.com

Ingredients

• 12 jumbo shrimp (2 pounds), peeled and deveined
• 1/2 cup dark brown sugar
• 1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
• A generous splash (1/4 to 1/2 cup) rum, preferably Mount Gay brand
• 3 tablespoons Dijon-style mustard or Caribbean-style hot sauce, such as Matouk’s
• 1 tablespoon lime juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1 pinch coarse salt (kosher or sea) or more to taste
• Grilled lime halves, for serving