Recipes For 2004

Curried Grilled Shrimp

1/2 cup salted roasted peanuts, finely ground
1/2 pound bitter orange marmalade
1/4 cup olive oil
1/4 cup orange juice
1/2 jar (3 ounces) Dijon-style mustard
1/8 cup fresh tarragon leaves or 1 tablespoon dried
1 teaspoon curry powder
1/2 teaspoon salt
1 pound shrimp, peeled and de-veined leaving tail shells on
1/2 cup shredded coconut for garnish

Combine the peanuts, marmalade, oil, orange juice, tarragon, curry powder, and salt in a bowl. Coat the shrimp thoroughly with this marinade. Place in a shallow roasting pan and refrigerate, turning occasionally, 4-6 hours. Overnight if you like.
Heat your grill to a high heat. Put the shrimp in a seafood basket made for grilling that has been sprayed with cooking spray.
Grill shrimp until they are pink and slightly caramelized.
Place into a decorative serving dish and garnish with the coconut.
This can be served hot off the grill or at room temperature. It is very nice with steamed white rice or angel hair pasta.This recipe can easily be doubled.