Spicy Grilled Shrimp

By Kathy_S

Cajun seasoning in the marinade and in the warm marmalade-honey sauce adds big zing to shrimp and rice.

Ingredients

• 1 1/2 pounds fresh or frozen, peeled and deveined extra-large shrimp
• 1 tbsp. olive oil
• 1 1/2 to 2 1/2 tsp. cajun seasoning
• 1/4 c. orange marmalade
• 1/4 c. honey
• 1/2 tsp. cajun seasoning
• 2 c. hot cooked rice

Details

Servings 4

Preparation

Step 1

1. Thaw shrimp, if frozen. If using wooden skewers, soak them in water for 30 minutes before using. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastice bag in a shallow bowl.

2. For marinade, in a small bowl, combine oil and 1 1/2 to 2 1/2 tsp. cajun seasoning. Pour marinade over shrimp. Seal bag, turn to coat shrimp. Marinade in the refrigerator for 1 hour, turning bag occasionally.

3. Meanwhile, for sauce, in a small saucepan, combine marmalade, honey and 1/2 tsp cajun seasoning; set aside.

4. Drain shrimp, discarding marinade. Thread shrimp onto skewers, leaving a 1/4-inch space between pieces. Transfer skewers to a pan.

5. Grease an unheated grill rack. Pre-heat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover, grill for 7 to 9 minutes or until shrimp are opaque, turning halfway through grilling.

6. Heat and stir sauce over low heat for 2 to 3 minutes or until melted. Serve shrimp on skewers with hot cooked rice and drizzle with sauce.