These are a fun and yummy appetizer - and with the warmer weather we are having this week, they would be perfect for the grill.
SHRIMP ON ROSEMARY SKEWERS
8 fresh rosemary sprigs, about 6 inches long
1/2 cup orange marmalade
1/2 cup flaked coconut, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon minced fresh rosemary
1 1/2 pounds of uncooked, large shrimp, peeled and deveined
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 marmalade mixture for serving.
Coat grill rack with cooking spray before starting the grill, or heat pan on stovetop.
Thread shrimp onto rosemary sprigs. Grill for 4 minutes. Turn, baste with some the remaining marmalade mixture.
Grill 3 to 4 minutes longer, or until shrimp turn pink, baste again.
Serve with reserved marmalade mixture.