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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', '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.

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