Sunshine Shrimp Kabobs
|Carrots||3 Large, cut diagonally into 1 inch pieces|
|Pepper||1 Small, cut into pieces (Yellow/Green)|
|Water||1⁄4 Cup (4 tbs)|
|Medium shrimp||12 Ounce, peeled and deveined|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Canola oil||2 Teaspoon|
|Minced thyme/3/4 teaspoon dried thyme||2 Teaspoon|
In a small saucepan, combine the carrots, peppers and water.
Bring to a boil, then reduce the heat.
Cover and simmer for 3 minutes, then drain well.
Thread the shrimp, carrots and peppers onto metal skewers, leaving a small space between the pieces.
Spray the rack of a broiling pan with no-stick spray.
Place the kabobs on the rack.
In a small bowl, stir together the orange peel, orange juice, oil and thyme.
Generously brush the kabobs with the juice mixture.
Broil 3" to 4" from the heat for 2 minutes.
Turn the kabobs over and brush again with the juice mixture.
Broil for 2 to 3 minutes more or until the shrimp turn pink.