Grilled Curry Shrimp

• 1/4 cup Jif Creamy Peanut Butter
• 1/2 cup Smucker's Sweet Orange Marmalade
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons curry powder
• 1 teaspoon garlic chile pepper sauce or to taste*
• 1 tablespoon chopped cilantro fresh
• 1 1/2 pounds raw shrimp large, 21 to 25 count, thawed if frozen
• Crisco Original No-Stick Cooking Spray
• 1 red pepper medium, cored and cut into 1-inch squares
• jasmine rice Prepared yellow curry

1. BLEND peanut butter, sweet orange marmalade, Dijon mustard, curry powder and garlic chili pepper sauce in blender container or food processor. Stir in cilantro. Combine shrimp and 1/4 cup curry sauce in medium bowl mixing until well-coated. Marinate 30 minutes. Cover and refrigerate remaining curry sauce.
2. COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.
3. GAS GRILL: Grill kabobs 3 to 5 minutes per side or to desired doneness. BROILER: Place kabobs about 5 inches from broiler element. Broil first side 5 minutes. Turn. Broil 3 to 5 minutes longer or to desired doneness. Serve kabobs on a bed of jasmine rice drizzled with remaining curry sauce.
4. Garlic chile pepper sauce and yellow curry jasmine rice are available in the International aisle at grocery stores.

jif creamy, mustard, curry powder, garlic, cilantro fresh, shrimp, spray, red pepper, jasmine rice

Taken from www.yummly.com/recipe/Grilled-Curry-Shrimp-2662839 (may not work)