1/4 cup (packed) Billington's Light Brown Muscovado Sugar or Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

3 1/2 tablespoons fresh lemon juice

2 tablespoons plus 1/2 cup vegetable oil

2 teaspoons grated lemon peel

2 teaspoons cayenne pepper

1/2 teaspoon salt

2 pounds large uncooked shrimp, peeled, deveined

2 cups (packed) fresh mint leaves

Metal skewers

Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper and salt in medium bowl to blend.  Add shrimp and stir to coat.  Let marinate 30 minutes or up to 1 hour.

Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in processor.  Blend until mint is finely chopped and mixture is mooth, scraping down sides occasionally.  Season mint dipping sauce with salt.

Prepare barbecue (medium-high heat).  Thread shrimp onto skewers.  Grill shrimp until just cooked through, about 2 minutes per side.  Serve with mint dipping sauce.

Makes 12 first-course or 6 main-course servings.