Honey-Thyme Grilled Shrimp Kebabs

Honey-Thyme Grilled Shrimp Kebabs

Yield: 6 servings

Ingredients:
Roasted Garlic Marinade (makes about 1 1/2 cups):
1 medium head garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme, crushed

Kebabs:
2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper, cut into 1-inch squares and blanched
1 medium yellow bell pepper, cut into 1-inch squares and blanched
1 medium red onion, quartered and separated into chunks
Vegetable oil, for the grill

Directions:
1. For the marinade, preheat the oven to 375°F. Cut a third off the top of the garlic head, place in a small baking dish and drizzle with the oil. Cover tightly and bake 45 minutes. Cool, squeeze the garlic from the skins and blend with the oil and remaining marinade ingredients until smooth.
2. Peel the shrimp (if frozen, peel under cold water without thawing). Make a shallow cut down the back of each and rinse out the vein.
3. Pour 1/2 cup of the marinade into a small resealable bag and refrigerate for serving.
4. Put the remaining marinade in a large resealable bag with the shrimp, peppers and onion and turn to coat. Refrigerate at least 2 and up to 24 hours.
5. Oil the grill rack and heat for direct high heat. Drain the shrimp and vegetables, discarding that marinade, and thread alternately onto six 15-inch metal skewers, leaving space between pieces.
6. Grill uncovered 4-6 inches from high heat, turning once, until the shrimp are pink and firm, 7-10 minutes.
7. Snip a small corner from the reserved marinade bag and drizzle over the kebabs.