Shrimp On Rosemary Skewers

1. 1

   Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce.

2. 2

   Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

3. 3

   Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.