Cancún Citrus Grilled Shrimp

INGREDIENTS

3 cups Smucker's® Orange Marmalade (#315)

1 cup lime juice, fresh

3/4 cup teriyaki glaze, prepared

3/4 cup brown sugar

1 tbsp Jamaican jerk seasoning blend

1 1/2 tsp. Habanero pepper sauce

108 Jumbo shrimp, tail-on, peeled and deveined, cooked, thawed

18 cups Cuban rice and black beans, prepared, warm

4 1/2 cups Tri-color bell peppers, fresh, diced, sautéed

As needed lemons and limes, fresh, sliced into wedges.

DIRECTIONS

Combine Smucker's® Orange Marmalade, lime juice, teriyaki glaze, brown sugar, Jamaican seasoning and pepper sauce in saucepan. Bring to a boil, reduce heat and simmer for 2 minutes. Reserve.
To assemble single serving: Toss 6 shrimp in 2 tablespoons Cancún Chile Citrus Glaze. Grill shrimp briefly on both sides. Thread 3 shrimp each on 2 skewers.
Portion 1 cup rice and beans on plate; arrange 2 glazed shrimp skewers over top. Scatter ¼ cup sautéed peppers around outer edge of rice and beans; drizzle 2 tablespoons glaze over peppers. Garnish plate with citrus wedges.

Nutrition Facts

Serving Size : 1 -6 shrimp

Servings Per Recipes : 18

Amount Per Serving
Calories 487 Calories From Fat 0

Vitamin A	15%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4