|12||ounces uncooked shell-on medium shrimp (about 30-40)|
|1/2||cup orange marmalade|
|1||tablespoon vegetable oil|
|1||large garlic clove, pressed|
|1||tablespoon snipped fresh parsley|
|1/4||teaspoon ground red pepper|
Yield: 4 servings
Nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 130 mg, Carbohydrate 30 g, Protein 18 g, Sodium 150 mg, Fiber 0 g
Diabetic exchanges per serving: 2 starch, 1 meat (2 carb)
Cook's Tips: For an attractive presentation, thread scored lemon and lime wedges onto the ends of each skewer. The flavor of the grilled fruit wedges nicely complements the shrimp.
The shrimp should not be marinated for more than 1 hour or the texture will become soft and mushy.
To easily peel and devein the shrimp, insert the split blade of the Grapefruit Knife on either side of the shell on the back of the shrimp. With a rocking motion, cut and split the shell up to the tail to easily peel off the shell, leaving tail intact. With pointed end of the split blade, lift out vein. Rinse shrimp under cold running water.
This recipe can be easily doubled.