Ingredients
1 1/2
lb. fresh prawns or large shrimp, shelled with tails left on, deveined
12
(about 6-inch) fresh rosemary sprigs
1/4
cup orange marmalade
1/4
cup flaked coconut
1/8
teaspoon crushed red pepper flakes
Nonstick cooking spray
Preparation
GRILL DIRECTIONS: Heat grill. Using toothpick if necessary to help guide sprigs through prawns, thread prawns onto rosemary sprigs (remove leaves from stem if necessary). In small bowl, combine marmalade, coconut and red pepper flakes; mix well.
When ready to grill, spray 1 side of prawns lightly with nonstick cooking spray. Place prawns, sprayed side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 6 minutes or until prawns turn pink, turning once and brushing lightly with marmalade mixture. Discard any remaining marmalade mixture.
