Total Time
53mins
Prep 20 mins
Cook 33 mins

Source: Cooking Light, July/August 1999

Ingredients Nutrition

  • 13 cup orange marmalade
  • 14 cup orange juice
  • 2 tablespoons reduced-fat creamy peanut butter
  • 1 tablespoon Dijon mustard
  • 1 12 teaspoons curry powder
  • 1 teaspoon vegetable oil
  • 12 teaspoon salt
  • 14 teaspoon red pepper, crushed
  • 14 teaspoon chile sauce with garlic
  • 32 large shrimp, peeled and deveined (about 1 lb)

Directions

  1. Combine marmalade, orange juice, peanut butter, mustard, curry powder, vegetable oil, salt, peppers, and chili sauce in a blender.
  2. Process until smooth.
  3. Reserve 1/4 cup marinade.
  4. Place remaining marinade mixture in a large zip-top plastic bag; add the shrimp.
  5. Seal bag and shake to coat.
  6. Marinate in refrigerator 30 minutes.
  7. Prepare grill or broiler.
  8. Remove shrimp from bag, reserving marinade.
  9. Thread shrimp onto each of 4 (12-inch) skewers.
  10. Place kebabs on a grill rack or broiler pan coated with cooking spray.
  11. Cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade.
  12. Spoon reserved 1/4 cup marinade over shrimp.
Most Helpful

This was delicious: mild enough for the kids yet tangy enough for the adults. I only made two minor changes. First I used chunky natural peanut butter since it's what we had on hand. It gets blended anyhow, so it ended up creamy. Next, I didn't really feel like dealing with skewers so I threw the shrimp right into a grill pan. The only thing I would do differently next time is double up the recipe because everybody was fighting over the last shrimp!

394mm493 March 03, 2007