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Cook'n with Betty Crocker 
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Honey-Thyme Grilled Shrimp |
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Serves: 6 Print this RecipeThese shrimp swim in a sophisticated marinade, then leap on the grill as a no-fuss kabob. This champion comes from the Marvelous Marinade Recipe Contest, sponsored by Zip-Loc® Bags, Dow Brands. Roasted Garlic Marinade (see recipe) 2 pounds fresh or frozen raw large shrimp in shells 1 medium red bell pepper, cut into 1-inch pieces and blanched 1 medium yellow bell pepper, cut into 1-inch pieces and blanched 1 medium red onion, cut into fourths and separated into chunks Prepare Roasted Garlic Marinade. 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 heavy-duty 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 reserve marinade, using scissors. Drizzle marinade over shrimp and vegetables. ------------------------------------------------------------------------------------------------------------------------ Roasted Garlic Marinade 1 medium bulb garlic 1/3 cup olive or vegetable oil 2/3 cup orange juice 1/4 cup spicy honey mustard 3 tablespoons honey 3/4 teaspoon dried thyme leaves, crushed Heat oven to 375°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. 1 Serving: Calories 135 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 140mg; Sodium 200mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 16g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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