Grilled Shrimp with Molasses-Guava Glaze
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
Special equipment: 8 metal skewers or 8 wooden skewers soaked in water at least 1 hour
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. 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.