Bourbon Molasses Glazed Shrimp

2 pounds large shrimp, unpeeled
1/4 cup extra-virgin olive oil
1/4 cup bourbon
3 tablespoons molasses
1 tablespoon plus 1 teaspoon cider vinegar
1 tablespoon plus 1 teaspoon hot sauce
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Peel and devein shrimp, keeping tails intact.
Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl; add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally.
Prepare grill for medium-high heat. Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes. Makes 4 servings.

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