SHRIMP ON ROSEMARY SKEWERS

By á-2052

Ingredients

• 8 FRESH ROSEMARY SKEWERS, ABOUT 6 INCHES LONG
• 1/2 C ORANGE MARMALADE
• 1/2 C FLAKED COCONUT, CHOPPED
• 1/4 tsp CRUSHED RED PEPPER FLAKES
• 1/4 tsp MINCED FRESH ROSEMARY
• 1 1/2# UNCOOKED LARGE SHRIMP, PEELED AND DEVEINED

Preparation

Step 1

SOAK ROSEMARY SPRIGS IN WATER FOR 30 MINUTES.

IN A SMALL BOWL, COMBINE THE MARMALADE, COCONUT, PEPPER FLAKES AND MINCED ROSEMARY; SET ASIDE 1/4 C FOR SAUCE.

COAT GRILL RACK WITH COOKING SPRAY BEFORE STARTING THE GRILL. THREAD SHRIMP ONTO ROSEMARY SPRIGS. GRILL, COVERED, OVER MED HEAT FOR 3-4 MINUTES ON EACH SIDE OR UNTIL SHRIMP TURN PINK, BASTING OCCASIONALLY WITH REMANING MARMALADE MIXTURE.

SERVE WITH SAUCE.