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Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill. Preheat an outdoor grill for high heat and lightly oil grate. Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.
RecipeNLG
Gathered
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Contact grill for panini, grilled cheese, quesadilla