New Orleans-Style Barbecued Shrimp With Cane-Syrup Glaze

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48 extra-large shrimp, peeled and deveined (about 3 pounds)

1 cup water

1/2 cup sliced green onions

1/2 cup golden cane syrup (such as Lyle's Golden Syrup)

2 tablespoons butter or stick margarine

1 tablespoon hot sauce

1 tablespoon Worcestershire sauce

2 teaspoons paprika

2 teaspoons dried thyme

2 teaspoons dried oregano

1 to 2 teaspoons ground red pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

6 garlic cloves, minced

2 bay leaves

Cooking spray

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