 |
Prep Time: 9 Minutes Cook Time: 6 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
Ingredients:
20 unpeeled large fresh shrimp (about 1 pound) |
1 cup ketchup |
1 cup low-sugar orange marmalade |
3 tablespoons cider vinegar |
1 tablespoon low-sodium worcestershire sauce |
3/4 teaspoon chili powder |
2 tablespoons reduced-fat mayonnaise |
vegetable cooking spray |
Directions:
1. Peel and devein shrimp, leaving tails intact; set aside.
2. Combine ketchup and next 4 ingredients in a small bowl. Microwave at HIGH 5 minutes, stirring after every minute. Let cool. Combine mayonnaise and half of ketchup mixture, stirring well; cover and chill mayonnaise mixture at least 15 minutes. Set aside remaining half of ketchup mixture.
3. Thread shrimp onto 3 (10-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 3 to 4 minutes on each side or until shrimp turn pink, basting frequently with reserved ketchup mixture. Remove shrimp from skewers. Place on a serving platter, and serve with reserved mayonnaise mixture.
|
|