Sweet-and-Hot Shrimp

• 16 jumbo shrimp with tails on (approx 1 pound)
• 1/2 cup orange juice
• 1/4 cup peach jelly
  
• 1/3 cup lime juice
• fresh snipped cilantro (optional)
  
• 1 fresh jalapeño, seeded and chopped
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon Mrs Dash Table Blend seasoning
  
• 8 slices of bacon, partially cooked and drained
• wooden skewers

Prepare shrimp by cleaning, deveining and patting dry. Combine orange marmalade, lime juice, cilantro, jalapeño, sesame oil, and Mrs Dash seasoning in a small sauce pan. Cook and stir over medium heat until melted. Remove from heat and cool completely.

Put shrimp in a plastic bag and pour cooled marmalade sauce over the shrimp. Seal the bag and refrigerate for 2-3 hours. Remove the shrimp from the marmalade and discard (the marmalade not the shrimp!).

Soak the skewers on water for 20 minutes before using. Thread the bacon accordion-style over and around each shrimp on the skewer or any other fancy way you can get it on there.

Cook on medium heat grill turning occassionally for approximately 10 minutes or until the shrimp is cooked and pink.

Transfer the shrimp and bacon to a platter so nobody pokes their eye out after a few Apple Margaritas trying to get the bottom most shrimp off the skewer.