Rosemary-Skewered Shrimp
By: Jennifer Jevons
Published: Thursday, July 15, 2010 - 2:04pm

Ingredients




2 pounds of uncooked large shrimp- peeled and deveined
6 inches 8- 10 rosemary sprigs- around long
1/2 cup of orange marmalade
1/2 cup of flaked coconut- chopped
1/4 teaspoon of crushed red pepper flakes
1/4 teaspoon of fresh rosemary- minced

Preparation

1 Soak the rosemary sprigs in water for around 20 minutes. 2 In a bowl, combine the marmalade, coconut, pepper flakes and rosemary. 3 Set aside around a 1/4 cup for your sauce. 4 Thread the shrimp onto the rosemary sprigs - around 3-4 on each one. 5 Grill shrimp covered on a medium-hot grill for around 5 minutes on each side - or until shrimp turn pink. 6 Baste the shrimp occasionally with the leftover sauce mixture until done. Serve with your sauce for dipping.