12 oz uncooked shell-on medium shrimp (about 30-40)
4 wooden skewers, soaked in water 30 minutes
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.