6 servings
24 ounces Contessa large Uncooked Shrimp, thawed
1/2 cup corn oil
1/3 cup balsamic vinegar
1 cup fresh lime juice
1/2 cup orange marmalade
2 tablespoons chili sauce
2 teaspoons salt
2 tablespoons black pepper
4 jalapeno peppers, seeded and diced
4 tablespoons fresh cilantro, chopped
4 cloves garlic, minced
In a large saucepan combine oil, vinegar and lime juice over medium heat.
Add marmalade, chili sauce, salt and black pepper. Mix well.
Add jalapenos, cilantro and garlic. Remove from heat.
Arrange shrimp in a deep glass dish and add marinade. Cover and refrigerate for 6 to 24 hours.
Pre-heat grill and place shrimp on skewers.
Grill for 1 to 2 minutes on each side, or until shrimp turn orange outside and opaque white inside
Posted on 09/29/2015 at 01:03 AM
