Shrimp On Sugarcane With Rum Glaze

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1 tablespoon vegetable oil

1 tablespoon fresh lemon juice

1/4 teaspoon black pepper

1/8 teaspoon salt

1 garlic clove, minced

24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)

8 sugarcane swizzle sticks, each cut into 3 pieces

1/4 cup packed dark brown sugar

1/4 cup dark rum

1/4 cup corn syrup

3 tablespoons Dijon mustard

1 tablespoon white vinegar

1 tablespoon butter

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Cooking spray

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