1 pounds of medium-sized shrimp, peeled and de-veined

¼ cup olive oil

Ground black pepper to taste

1 jar Eat This Tomato Jalapeno Marmalade

Zest of 1 lime

4 wood skewers, soaked in water for 30 min. to prevent burning




Toss shrimp with oil and pepper in bowl.

Divide shrimp between the four skewers, piercing through the center.

Heat grill or griddle pan on high.

Grill shrimp on both sides for two minutes.

Brush shrimp on one side with Eat This Tomato Jalapeno Marmalade.

Garnish with lime zest and serve.


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