skewers (can use metal or wood - but if using wood, soak them in water for at least 40 minutes before threading the shrimp - so the wood doesn't burn).
FOR THE PINEAPPLE BOURBON GLAZE:
2large cloves garlicthinly sliced
1/2cup packed brown sugar
1/2cup bourbon(I used Jim Beam)
1/4teaspoonred pepper flakes
FOR THE GRILLED SHRIMP KEBABS
1poundextra large shrimppreferably fresh (not frozen) Gulf shrimp
pinch kosher salt
FOR THE PINEAPPLE GLAZE
Melt the butter in a saucepan over medium heat. Add the garlic slices and cook until the butter is very foamy and just starting to brown, stirring constantly. Remove from heat and continue to stir the butter and garlic. The garlic will be fragrant and just starting to turn golden.
Add the brown sugar, bourbon, pineapple juice, ketchup, lemon juice, red pepper flakes and black pepper and stir well. Bring the pineapple mixture to a boil, reduce the heat to a bubbling simmer, stirring occasionally for about 5 minutes, or until the glaze thickens. Remove from heat.
FOR THE SHRIMP:
Peel and devein the shrimp, leaving the last segment of the shell and the tails intact.
Thread the shrimp onto skewers piercing each shrimp twice, once through the top of the shrimp and the other through the tail. This will keep them in place on the skewer without spinning around. Transfer the shrimp to a sheet pan and brush lightly with olive oil. Sprinkle the shrimp with salt.
Heat the grill to medium high heat, about 400°-425°. Place the shrimp on the grill over direct heat and cook for 1-2 minutes. Flip the shrimp and brush with some of the glaze. Cook for an additional 1-2 minutes or until the shrimp turn a pinkish orange. Flip one more time and brush with additional glaze. Grill the shrimp for one minute (no more than 5-6 minutes TOTAL) and transfer to a platter.
Serve shrimp with additional glaze and fresh cilantro. Great over rice.