Caribbean Shrimp on a Stick Recipe
Ingredients
72 jumbo shrimp (about 3 pounds), peeled and deveined
MARINADE
1/2 cup orange juice
1/4 cup lime juice
1/2 cup mango chutney
4 cloves garlic
1/2 teaspoon ground white pepper
1 teaspoon dried thyme
Directions
1. Place all of the marinade ingredients in a blender or food processor, and process until smooth. Place the shrimp in a shallow dish, and pour half of the marinade over the shrimp. (Refrigerate the other half of the marinade until you grill the shrimp.) Turn the shrimp to coat, cover, and refrigerate for several hours or overnight.
2. When ready to cook, thread 8 shrimp on each of 9 (12-inch) skewers, leaving a 1/4-inch space between the shrimp. Grill over medium heat for 3 to 4 minutes on each side, or until the shrimp turn pink and are cooked through. Use the remaining marinade to baste the shrimp several times while cooking.
2. When ready to cook, thread 8 shrimp on each of 9 (12-inch) skewers, leaving a 1/4-inch space between the shrimp. Grill over medium heat for 3 to 4 minutes on each side, or until the shrimp turn pink and are cooked through. Use the remaining marinade to baste the shrimp several times while cooking.
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