Rosemary-Skewered Shrimp

1. 1

   Soak the rosemary sprigs in water for around 20 minutes.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.