Grilled Curry Shrimp

Name: Grilled Curry Shrimp
Ingredients: 1/4 cup Jif Creamy Peanut Butter; 1/2 cup Smucker's Sweet Orange Marmalade; 1 tablespoon dijon mustard; 1 1/2 teaspoons curry powder; 1 teaspoon garlic chile pepper sauce or to taste*; 1 tablespoon chopped cilantro fresh; 1 1/2 pounds raw shrimp large, 21 to 25 count, thawed if frozen; Crisco Original No-Stick Cooking Spray; 1 red pepper medium, cored and cut into 1-inch squares; jasmine rice Prepared yellow curry

10 ingredients

4 steps

Ingredients

1/4 cup Jif Creamy Peanut Butter
1/2 cup Smucker's Sweet Orange Marmalade
1 tablespoon dijon mustard
1 1/2 teaspoons curry powder
1 teaspoon garlic chile pepper sauce or to taste*
1 tablespoon chopped cilantro fresh
1 1/2 pounds raw shrimp large, 21 to 25 count, thawed if frozen
Crisco Original No-Stick Cooking Spray
1 red pepper medium, cored and cut into 1-inch squares
jasmine rice Prepared yellow curry

Directions

1

BLEND peanut butter, sweet orange marmalade, Dijon mustard, curry powder and garlic chili pepper sauce in blender container or food processor. Stir in cilantro. Combine shrimp and 1/4 cup curry sauce in medium bowl mixing until well-coated. Marinate 30 minutes. Cover and refrigerate remaining curry sauce.
2

COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.
3

GAS GRILL: Grill kabobs 3 to 5 minutes per side or to desired doneness. BROILER: Place kabobs about 5 inches from broiler element. Broil first side 5 minutes. Turn. Broil 3 to 5 minutes longer or to desired doneness. Serve kabobs on a bed of jasmine rice drizzled with remaining curry sauce.
4

Garlic chile pepper sauce and yellow curry jasmine rice are available in the International aisle at grocery stores.