Citrus Shrimp Skewers


12 oz uncooked shell-on medium shrimp (about 30-40)
4 wooden skewers, soaked in water 30 minutes
2 lemons
2 limes
½ C B & R Farms Dried Apricot Chutney
1 T vegetable oil
1 large garlic clove, pressed
1 T snipped fresh parsley
¼ t ground red pepper


Peel and devein shrimp, leaving tails on. Thread shrimp onto four 12” skewers; place in large resealable plastic food storage bag.

Juice lemons to measure ¼ C juice. Juice limes to measure ¼ C juice. Pour both juices into small batter bowl. Add chutney, oil and garlic.

Add parsley and red pepper too, whisking until blended. Reserve ¼ C of the marinade for basting. Pour remaining marinade over shrimp in bag.

Marinate in refrigerator 1 hour, turning occasionally.

Prepare grill for direct cooking over medium coals. Remove shrimp skewers from marinade. Place skewers on grill; brush with reserved marinade.

Grill uncovered, 5-6 minutes or until shrimp done, turning once, brushing with reserved marinade.

4 servings.