Delicious BBQ sauce

I was in the mood for kebabs yesterday so I played with an Asian shrimp kebab and glaze recipe. The shrimp were great, marinated in fresh minced giner and garlic with a touch of Vietnamese chili paste and olive oil. Skewered them with chunks of mango, pineapple and red pepper. On the grill for 4 minutes per side. But, the best part was the BBQ sauce that I modified from this month's Food and Wine:

Combine the following in a saucepan:
3 c guava nectar
1 1/2 c orange juice
1/3 c brown sugar
1/3 c dark rum
3 Tblsp tomato paste
1 1/2 Tblsp minced ginger
2 tsp minced garlic
1/2 c cider or red wine vinegar
1 Tblsp soy sauce
1 Tblsp worcestershire
2 scallions minced
Cook over medium heat until reduced to about 1 1/2 cups. Add 1/4 cup fresh lime juice. Salt and pepper to taste and let cool.

This was so good I licked it off the spoon. If I had not marinated the shrimp in hot chiles, a smidge of chile paste to the sauce while cooking would be good.
I glazed the shrimp and fruit/veggies with the sauce, let carmelize and served. Leftovers for lunch.