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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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