Because I'm not a big fan of sweet mixed with savory, I only used a third of the brown sugar called for. This is a matter of personal taste, and I'm sure others would love the extra sweetness. Also, running short of time, I only marinated the shrimp for an hour, and it turned out to be a happy mistake. The seasoning was just right, and had it marinated any longer I think it would have been too strong, overpowering the taste of the shrimp. More isn't always better! Rather than the outdoor grill, we just broiled these on bamboo skewers and, once done, brushed on some melted butter for a nice glisten and richness. Served this wonderful dinner with Dill and Butter Squash and Parmesan Orzo, recipes also from this site.
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Because I'm not a big fan of sweet mixed with savory, I only used a third of the brown sugar...