Grilled Curry Shrimp

By robotiger

Ingredients

• 1/4 cup Creamy Peanut Butter
• 1/2 cup Sweet Orange Marmalade
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons curry powder
• 1 teaspoon garlic chile pepper sauce, or to taste*
• 1 tablespoon fresh chopped cilantro
• 1 1/2 pounds large raw shrimp (21 to 25 count), thawed if frozen
• No-Stick Cooking Spray
• 8 (10-inch) wooden skewers, soaked in water
• 1 medium red pepper, cored and cut into 1-inch squares
• Prepared yellow curry jasmine rice*

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1 BLEND peanut butter, sweet orange marmalade, Dijon mustard, curry powder and garlic chili pepper sauce in blender container or food processor. Stir in cilantro. Combine shrimp and 1/4 cup curry sauce in medium bowl mixing until well-coated. Marinate 30 minutes. Cover and refrigerate remaining curry sauce.

2 COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.

3 GAS GRILL: Grill kabobs 3 to 5 minutes per side or to desired doneness. BROILER: Place kabobs about 5 inches from broiler element. Broil first side 5 minutes. Turn. Broil 3 to 5 minutes longer or to desired doneness. Serve kabobs on a bed of jasmine rice drizzled with remaining curry sauce.

TIP Garlic chile pepper sauce and yellow curry jasmine rice are available in the International aisle at grocery stores.