Just a lb and 1/2 of large uncooked shrimp, peeled and deveined, 8 fresh rosemary sprigs, 1/2 cup orange marmalade, 1/2 up flaked chopped coconut, 1/4 tsp. crushed red pepper flakes and 1/2 tsp. minced rosemary and you have a BBQ appetizer to liven the senses!
I recently tried this recipe from taste of home magazine and it was amazing!! Here’s what to do:
Soak rosemary sprigs for about 1/2 hour. Combine marmalade, coconut, pepper flakes and minced rosemary then set aside 1/4 cup for sauce.
Coat grill rack with cooking spray before starting the grill. Thread shrimp onto rosemary sprigs. Grill covered over medium heat for 3-4 minutes on each side. Make sure shrimp turns pink. : ) Bast occasionally with remaining marmalade mixture.
Serve it up with sauce and it’s as simple as that. DELICIOUS!!!!
This recipe goes well with a red potato salad or even as a surf n’ turf. Grilled along side a thick cut fillet mignon or NY strip steak is sure to be a party pleaser!
