Orange marmalade creates an appealing caramelized exterior with sweet and sour undertones, while chipotle chiles lend smokiness to these quick and easy kebabs.
 
24 shelled, deveined uncooked extra-large shrimp (under 21 count)
1/2 cup orange marmalade
1 to 2 chipotle chiles in adobo sauce, minced*
1 teaspoon adobo sauce
1 teaspoon ancho chile powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
 
1. Thread shrimp onto 4 (10- to 12-inch) metal skewers.
 
2. Heat grill. Combine all remaining ingredients in small bowl. Reserve 1/4 cup; brush remaining glaze over shrimp.
 
3. Oil grill grates. Grill shrimp, covered, over medium heat or coals 2 minutes, brushing both sides with reserved glaze. Grill an additional 4 to 6 minutes or until shrimp turn pink.
 
TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove some or all of the seeds for less heat. Refrigerate remaining chiles for about 1 week.
 
4 servings

PER SERVING: 110 calories, .5 g total fat (0 g saturated fat), 11 g protein, 14.5 g carbohydrate, 100 mg cholesterol, 330 mg sodium, .5 g fiber