Prep 20 mins
Cook 33 mins
Source: Cooking Light, July/August 1999
- 1⁄3 cup orange marmalade
- 1⁄4 cup orange juice
- 2 tablespoons reduced-fat creamy peanut butter
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons curry powder
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red pepper, crushed
- 1⁄4 teaspoon chile sauce with garlic
- 32 large shrimp, peeled and deveined (about 1 lb)
- Combine marmalade, orange juice, peanut butter, mustard, curry powder, vegetable oil, salt, peppers, and chili sauce in a blender.
- Process until smooth.
- Reserve 1/4 cup marinade.
- Place remaining marinade mixture in a large zip-top plastic bag; add the shrimp.
- Seal bag and shake to coat.
- Marinate in refrigerator 30 minutes.
- Prepare grill or broiler.
- Remove shrimp from bag, reserving marinade.
- Thread shrimp onto each of 4 (12-inch) skewers.
- Place kebabs on a grill rack or broiler pan coated with cooking spray.
- Cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade.
- Spoon reserved 1/4 cup marinade over shrimp.
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!