Grilled Curry Shrimp

Name: Grilled Curry Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Asian
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; 1 tablespoon fresh chopped cilantro; 1 1/2 pounds large raw shrimp (21 to 25 count); No-Stick Cooking Spray; 8 (10-inch) wooden skewers, soaked in water; 1 medium red pepper, cored and cut into 1-inch squares; Prepared yellow curry jasmine rice*

Prep Time 10 min

Cook Time 10 Min

Servings 4

Difficulty Easy

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 fresh chopped cilantro
1 1/2 pounds large raw shrimp (21 to 25 count) thawed if frozen
No-Stick Cooking Spray
8 (10-inch) wooden skewers, soaked in water
1 medium red pepper, cored and cut into 1-inch squares
Prepared yellow curry jasmine rice*

Directions

Step 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.
Step 2
COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.
Step 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.