1 1/2 lb. uncooked large shrimp, peeled and deveined
Instructions
Soak rosemany sprigs in water for 30 min.
Combine the marmalade, coconut, pepper flakes and minced rosemary. Measure out 1/4 c. of this and set aside.
Coat grilling rack with cooking spray before starting the grill.
Thread shrimp onto rosemary sprigs.
Grill, covered, over medium heat for 3-4 min. on each side or until shrimp turn pink, basting occasionally with remaining marmalade mixture.
Serve with reserved sauce for dipping.
Originally Submitted
5/17/2010
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