Ingredients

• 6 tablespoons mild-flavored (light) molasses
• 3 tablespoons guava or apricot jam
• 1 1/2 tablespoons butter, cut into 1/2-inch cubes
• 3 tablespoons plus 2 teaspoons finely grated lime peel
• 32 uncooked medium shrimp, peeled, deveined
• Fine sea salt
• 8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

Instructions

1. Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.
2. Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.