Posted by: catailsandotherfoundthings | August 27, 2010

Summer Shrimp Skewers

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!


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