36 fresh or frozen raw, large shrimp peeled and deveined
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
1 medium red onion, quartered and separated

Roasted Garlic Marinade
2 medium garlic bulbs
1 tablespoon olive oil
1 cup orange juice
1/2 cup spicy honey mustard
4 tablespoons honey
1 teaspoon dried thyme

Marinade:
Heat oven to 375 degrees. Cut off the top of the unpeeled garlic bulbs, just enough to expose the individual cloves. Place garlic in a small baking dish and drizzle with oil. Cover and bake for 45 minutes. Cool. Squeeze garlic cloves out of the skin. Place all marinade ingredients into a blender or food processor and process until smooth. Pour 1/2-cup marinade into a separate container and refrigerate until serving.

Place red and yellow bell pepper, onion and shrimp in a shallow baking dish, cover with marinade and refrigerate at least 2 hours.

Spray grill rack with nonstick cooking spray and heat grill to medium heat. Alternate threading shrimp and vegetables onto 12 metal skewers, leaving a little space between each. If using wooden skewers, be sure to soak them in water for 30 minutes before threading with food. Discard remaining marinade. Grill uncovered 3-5 minutes per side or until shrimp is pink and firm. Place kabobs on a serving tray and drizzle with the 1/2-cup reserved marinade.

Makes 6 Servings
Serving Size: 2 skewers