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Honey−Thyme Grilled Shrimp
Roasted Garlic Marinade
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pounds fresh or frozen uncooked large shrimp in shells
medium red bell pepper, cut into 1−inch squares and blanched
medium yellow bell pepper, cut into 1−inch squares and blanched
medium red onion, cut into quarters and separated into chunks
Prepare Roasted Garlic Marinade (recipe follows).
Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise
down back of each shrimp; wash out vein.
Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving.
Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion,
turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and
vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on
each of six 15−inch metal skewers, leaving space between each.
Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are
pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved
marinade, using scissors. Drizzle marinade over shrimp and vegetables.
Yield: 6 servings.
Per Serving: 299 Calories; 14g Fat (41.9% calories from fat); 27g Protein; 17g Carbohydrate; 1g
Dietary Fiber; 233mg Cholesterol; 405mg Sodium
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other
Carbohydrates
Roasted Garlic Marinade
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medium bulb garlic
/3 cup olive or vegetable oil
/3 cup orange juice
/4 cup spicy honey mustard
tablespoons honey
/4 teaspoon dried thyme leaves, crushed
Preheat oven to 375 degrees F.
Cut one−third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle
with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic
and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2
cups.
Honey−Thyme Grilled Shrimp
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