1\/3 C. orange marmalade
\n1\/4 C. orange juice
\n2 T. reduced-fat creamy peanut butter
\n1 T. Dijon mustard
\n1-1\/2 tsp. curry powder
\n1 tsp. vegetable oil
\n1\/2 tsp. salt
\n1\/4 tsp. crushed red pepper
\n1\/4 tsp. chile sauce with garlic
\n32 large shrimp, peeled and deveined (about 1 pound)
\nCooking spray<\/p>\n
Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1\/4 C. marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes. Prepare grill or broiler. Remove shrimp from bag, reserving marinade. Thread shrimp onto each of 4 (12-inch) skewers. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done, basting frequently with remaining marinade. Spoon reserved 1\/4 C. marinade over shrimp.<\/p>\n
Yield: 4 servings
\nServing size: 8 shrimp<\/p>\n
Calories: 228
\nFat: 6.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. orange marmalade 1\/4 C. orange juice 2 T. reduced-fat creamy peanut butter 1 T. Dijon mustard 1-1\/2 tsp. curry powder 1 tsp. vegetable oil 1\/2 tsp. salt 1\/4 tsp. crushed red pepper 1\/4 tsp. chile sauce with garlic 32 large shrimp, peeled and deveined (about 1 pound) Cooking spray Combine the first 9 ingredients in a blender, and process until smooth. Reserve 1\/4 C. marinade. Place remaining marinade mixture in a large zip-top plastic bag, and add shrimp….<\/p>\n