Title: Honey-Thyme Shrimp
Categories: Seafood
Yield: 6 Servings

1		Whole garlic head, unpeeled
		Top 1/3 cut off, exposing
		Cloves
1/3	c	Olive oil
2/3	c	Orange juice
1/4	c	Hot honey mustard
3	tb	Honey
3/4	ts	Dried thyme, crushed
2	lb	Large shrimp, shelled/devein
1		Red and yellow bell pepper
		Seeded, cut in 1 inch square
		Blanched
1		Red oninon, 1/4'd separted
		Into chunks

Preheat oven to 375 degrees. Place garlic and oil in small baking dish. Cover tightly; bake 45 mins. Cool and squeeze garlic pulp from papery skin. Puree garlic and oil in blender with juice, mustard and honey. Stir in thyme. Pour 1/2 cup of marinade into pint size zipper storage bag; seal bag and refrigerate until serving time.

Pour remaining marinade, shrimp, peppers and onion into gallon size zipper storage bag. Remove excess air, seal bag and turn to coat. Refrigerate 2 hrs.

Drain kebab ingredients well. Discard marinade and thread shrimp, peppers and onion pieces onto metal skewers. Grill on oiled grid over hot coals, 7 to 10 mins, or until shrimp is pink, turning once. Remove skewers from grill and place on serving tray. With scissors, cut off a tiny corner from pint size bag. Drizzle sauce over shrimp and vegetables.

Gloria Pleasants of Williamsburg, VA, 2nd place in Marvelous Marinade Recipe Contest.

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