Nothing says summer quite like skewered shrimp on the grill. Chef Matarese added an interesting twist of sweet marmalades, juice from an orange, and Tabasco, for that perfect spicy-sweet combo you’ll want after a dip in the pool. Serve this at your next barbecue for a next-level dish experience.
1 lb raw large shrimp, peeled and deveined
Wooden or metal skewers
1/4 c toasted pine nuts, coarsely chopped
1/4 c green scallions, thinly sliced
For the Glaze
2-1/2 Tbsp Bono Sicilian Lemon Organic Marmalade
2-1/2 Tbsp Bono Sicilian Orange Organic Marmalade
1 Tbsp Dijon mustard
3/4 c honey
2 Tbsp freshly squeezed orange juice
5 drops Tabasco sauce
Lightly oil a grill or grill pan and preheat to high heat. Skewer shrimp on wooden or metal skewers and season with salt and pepper. Put them aside.
Prepare the glaze by mixing in a small saucepan, on medium heat, lemon and orange marmalade, mustard, honey, orange juice and Tabasco until reduced by one third.
Brush three quarters of the glaze all over shrimp and grill for about two to three minutes per side until bright pink and cooked through.
Arrange on a serving plate, brush the remaining glaze on one side and sprinkle with pine nuts and scallions.