In a saucepan, soften the garlic in the butter. Add the vinegar and honey. Bring to a boil and reduce over medium heat until the mixture is slightly syrupy, about 15 minutes. Let cool.
Preheat the grill, setting the burners on high. Oil the grate.
Thread the shrimp onto the skewers and insert a section of onion on each end so as to cover the skewer, to prevent it from burning. Brush with the balsamic reduction. Season with salt and pepper. Grill the skewers for about 1 minute per side. Brush with the remaining balsamic reduction while grilling.
Serve over a lamb's lettuce or spinach salad.
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