Grilled Curry Shrimp

Ingredients:

•	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 fresh chopped cilantro
•	1 1/2 pounds large raw shrimp (21 to 25 count), thawed if frozen
•	Crisco® Original No-Stick Cooking Spray
•	8 (10-inch) wooden skewers, soaked in water
•	1 medium red pepper, cored and cut into 1-inch squares
•	Prepared yellow curry jasmine rice*

Directions:

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.
TIP	Garlic chile pepper sauce and yellow curry jasmine rice are available in the International aisle at grocery stores.