Cancun Citrus Grilled Shrimp

Yield: 18 servings.

3 cups Smucker's® Orange Marmalade

1 cup lime juice, fresh

¾ cup teriyaki glaze, prepared

¾ cup brown sugar

1 Tbsp. Jamaican jerk seasoning blend

1½ tsp. habañero pepper sauce

108 jumbo shrimp, tail-on, peeled and deveined, cooked, thawed

18 cups Cuban rice and black beans, prepared, warm

4½ cups tri-color bell peppers, fresh, diced, sauteed

as needed, fresh lemons and limes sliced into wedges

For glaze: Combine Smucker's® Orange Marmalade, lime juice, teriyaki glaze, brown sugar, Jamaican seasoning and pepper sauce in saucepan. Bring to a boil, reduce heat and simmer for 2 minutes. Reserve.

To assemble single serving: Toss 6 shrimp in 2 Tbsp. Cancun Chile Citrus Glaze. Grill shrimp briefly on both sides. Thread 3 shrimp each on 2 skewers.

Portion 1 cup rice and beans on plate; arrange 2 glazed shrimp skewers over top. Scatter ¼ cup sauteed peppers around outer edge of rice and beans. Drizzle 2 Tbsp. glaze over peppers. Garnish plate with citrus wedges.