Prepare grill to high heat.

In a large bowl, combine vegetable oil, lemon juice, black pepper, salt, and minced garlic.

Add shrimp to the bowl and toss to coat evenly.

Cover the bowl and chill in the refrigerator for 15 minutes to marinate.

Cut sugarcane swizzle sticks at a sharp angle into smaller pieces.

Thread one marinated shrimp onto each sugarcane skewer.

In a saucepan, combine dark brown sugar, dark rum, corn syrup, Dijon mustard, white vinegar, butter, salt, ground cinnamon, and black pepper.

Bring the mixture to a boil over medium heat.

Reduce heat to low and simmer for 5 minutes, or until the glaze thickens and becomes syrupy.

Coat the grill rack with cooking spray to prevent sticking.

Place the shrimp skewers on the prepared grill rack.

Grill for 3 minutes on each side, or until the shrimp are cooked through and pink.

Baste the shrimp generously with the rum glaze while grilling to create a flavorful coating.

Remove the shrimp skewers from the grill and serve immediately.