Rum Glazed Spicy Shrimp Kabobs

2 1/2 pounds fresh raw shrimp - peeled and deveined
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 on medium-high heat.
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.


Note: If using bamboo skewers, soak them in water for 30-60 minutes before grilling.
Serves 6.