Rosemary-Skewered Shrimp

Ingredients

2 pounds of uncooked large shrimp- peeled and deveined

6 inches 8- 10 rosemary sprigs- around long

1/2 cup of flaked coconut- chopped

1/4 teaspoon of crushed red pepper flakes

1/4 teaspoon of fresh rosemary- minced

Soak the rosemary sprigs in water for around 20 minutes.

In a bowl, combine the marmalade, coconut, pepper flakes and rosemary.

Set aside around a 1/4 cup for your sauce.

Thread the shrimp onto the rosemary sprigs - around 3-4 on each one.

Grill shrimp covered on a medium-hot grill for around 5 minutes on each side - or until shrimp turn pink.

Baste the shrimp occasionally with the leftover sauce mixture until done. Serve with your sauce for dipping.