Low-Carb, Low-fat, Summer, Spring, Picnics, Fourth of July, Marinade, Grill, Main Dish, Brunch, Appetizers, American, Shrimp, Dinner, Grilled, Lunch, Fall, Sweet
12 oz Shrimp, about 30 to 40 medium, uncooked, shelled
1/2 cup Orange marmalade
1 tblspoons Vegetable oil
1 large Garlic clove pressed
1 tblspoons Parsley fresh, snipped
1/4 tsp Red pepper
Peel and devein the shrimp, leaving the tails on. Thread shrimp onto 4 – 12″ skewers and place in a large resealable storage bag. Juice the lemons and measure 1/4 Cup of juice. Repeat for limes. Pour the juices into a small bowl. Add orange marmalade and oil. Now press the garlic into the bowl with the other ingredients. Add the parsley and red pepper. Whisk together until blended. Reserve 1/4 Cup of the marinade for basting. Pour remaining marinade over the shrimp and place in the refrigerator for 45 minutes to an hour, turning occasionally.
Prepare the grill for direct cooking over medium coals. Remove the shrimp skewers from the marinade and discard the bag with the marinade. Then place skewers on the grill and brush with reseved marinade. Grill uncovered for 5 to 6 minutes or until shrimp appears opaque. Turn once and brush again with marinade. Try serving with a plain or nutty flavored rice and grilled tomatoes. Brush the tomatoes with some of the reserved marinade during grilling.
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