Servings: Serves 4 if served as an entrée or 8 if used in combination with the Grilled Steak Salad and Lemon Vinaigrette

Ingredients:

• 1 lb large shrimp, peeled and deveined, fresh or frozen
• ½ fresh pineapple
• ½ cup mushrooms, halved
• ½ cup water
• 6 Tablespoons orange marmalade
• 1 Tablespoon reduced sodium soy sauce
• ½ jalapeno (optional)

You can also substitute Chicken for the Shrimp and make a simple orange chicken.

Directions:

1. Defrost shrimp in cold water if needed, drain and pat dry or rinse and pat dry fresh shrimp.
2. Core and slice the pineapple into 16 chunks, or similar size to the shrimp.
3. Cut the mushrooms in half.
4. If using wooden skewers, soak in water for up to 5 minutes. Then, skewer the shrimp, pineapple, and mushrooms, using about 4 shrimp per skewer.
5. Make the citrus glaze by combining the water, orange marmalade, soy sauce, and jalapeno (optional) in a small pot. Warm briefly and whisk just to dissolve marmalade.
6. Before grilling, brush the skewers with the citrus glaze. Grill the shrimp for 3-5 minutes on the grill, or until the shrimp just turns pink.
7. When the skewers are done, heat the citrus glaze and bring to a boil. Serve the skewers with a side of the citrus glaze.