Search Recipes

Enter Keywords or Ingredients:

Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
BBQ Tongs
Buy Now!
Buy Now!
Stainless Whisk


Citrus Shrimp Skewers

12   ounces uncooked shell-on medium shrimp (about 30-40)
2   lemons
2   limes
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
  1. Peel and devein shrimp, leaving tails on. Thread shrimp on four 12-inch skewers; place in large resealable plastic food storage bag.
  2. Using Juicer, juice lemon to measure 1/4 cup juice; juice limes to measure 1/4 cup juice. Pour juices into Small Batter Bowl. Add orange marmalade and oil. Using Garlic Press, press garlic into batter bowl. Snip parsley using Kitchen Shears. Add parsley and red pepper to ingredients in batter bowl; whisk using Stainless Steel Whisk until blended. Reserve 1/4 cup of the marinade for basting. Pour remaining marinade over shrimp. Marinate in refrigerator 45 minutes to 1 hour, turning occasionally.
  3. Prepare grill for direct cooking over medium coals. Remove skewers from marinade; discard plastic bag with marinade. Place skewers on grid of grill; brush with reserved marinade using Barbecue Basting Brush. Grill, uncovered, 5-6 minutes or until shrimp appear opaque, turning once with Barbecue Tongs and basting again with marinade.

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.