Tis the season for "grilling out"! I thought I would pass along one of our very favorite spring time recipes:

12 ounces uncooked tail-on medium shrimp (peel and devein)
2 lemons
2 limes
½ cup orange marmalade
1 T. vegetable oil
1 large garlive clove,pressed
1 T. fresh cilantro, chopped
½ tsp. ground red pepper
Thread shrimp onto skewers and place in large baking dish.
Juice lemons and limes, pour into a small bowl. You should have about ¼ cup of each juice. Add orange marmalade, oil, cilantro and red pepper. Whisk.
Reserve ¼ cup of the marinade for basting. Pour remaining marinade over shrimp. Marinate in refrigerateor 45 minutes to 1 hour, turning occasionally. DO NOT marinade more than 1 hour or the shrimp will get mushy.
Remove skewers from the marinade; discard marinade. Place skewers on grid of grill; brush with reserved marinade. Grill, uncovered, 5-6 minutes or until shrimp appear opaque.
Menu Suggestion: Serve with grilled tomatoes (brushed with marinade), a vegetable slaw, and a salad of mixed greens with fruit.