Reviewed: Sep. 28, 2009

My son loved these! I used rice vinegar, lime juice, pepper sauce because that is what I had on hand. It is fall in New England, so the apples were nice and fresh. I boiled down the leftover marinade for a basting sauce. Only problem, the grill got pretty messy.

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lisa r

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

wow! made it as a freezer meal - tossed it all in the marinade in a freezer bag and froze it. took the bag camping - skewered the shrimp and apples when thawed and grilled. it was delicious! apples were a little soft to thread because they had been frozen, but the final results were fabulous anyway!

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stephanie

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Reviewed: Aug. 19, 2009

Very easy and so yummy! Next time I make this, I will add a little more red pepper.

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BHam

Cooking Level: Intermediate

Home Town: Goose Creek, South Carolina, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Jul. 27, 2009

So good and easy! The only thing that I didn't put in was the red pepper flakes (becuase I forgot them) and it was still amazing. I will be making this all summer long!

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Not so Julia Child

Cooking Level: Beginning

Home Town: Hamilton, Ontario, Canada

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Reviewed: Jun. 21, 2009

Wow, this was delicious! I followed everything, except I used 1/4 c. apple juice instead of actual apples. My favorite shrimp recipe so far. We didn't have a bit left!

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jess17

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

This was the first recipe I tried from this site. I followed it exactly except I left the peels on the shrimp due to someone's suggestion. It was very good and I'll definitely keep this recipe for the future.

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rrvball

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Reviewed: Jan. 7, 2009

This was quite unique and tasty! Since it is winter, I baked these in the oven on skewers at 400 degrees for about 8 minutes. The apples were so tender and the shrimp just right.

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Erin

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 9, 2008

This was really good. Feel free to subsitute and of the ingredients that you don't have on hand, we didn't even have sugar, so I used brown sugar. Just don't over cook your shrimp thinking that the apples are ready(I only buy gala so I was thrilled this recipe called for gala) and they turned out great too. Served with a plain salad with bacon and red pepper italian dressing salad. will prepare again. Thanks for submitting the recipe

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gotjoyce

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Reviewed: Jul. 31, 2008

This recipe is a keeper!!! The shrimp and apples were perfect. We enjoyed this meal quite a bit. I did omit the sugar, so I guess I didn't follow the recipe to a T but I'm sure it was close.

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erindreg

Cooking Level: Expert

Home Town: Higginsville, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 15, 2008

Very good recipe! I left mine in the fridge for 3 days (we had some unexpected events occur). It was wonderful! I ommited the apples and just did the shrimp. I used 1 pound of raw frozen shrimp, defrosted them, and marinated them in the same bag the shrimp came in. Great taste- better than Red Lobster! Just be careful not to over cook- easy to do at night when the light is bad :) Thanks for the recipe!

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cheerevansj

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Reviewed: Jul. 15, 2008

Best shrimp skewers I've had in a long time. I omitted the sugar and they were fantastic - not sure what the sugar would have brought to the dish since the jam already makes it sweet. I halved (width-wise) the 1/8 apple wedges since I was breaking skewers to get the apples on in their original humongous state. I followed advice of others and put the skewers through the skin - so i didn't have any problem with them falling off on the grill. And the apples were delish - I wouldn't omit them.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 7, 2008

Good flavor. Fuji Apples stayed firm enough to have a crunch to it. Would make again

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P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

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Reviewed: Jun. 16, 2008

Excellent!!! Made shrimp & apple and chicken & apple skewers. The key to keeping the apples on the skewers is to make sure to you go through the skin of the apple slices length wise. I didn't have strawberry preserves so I used seedless blackberry... Excellent flavor!!!

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S.A.S.

Cooking Level: Expert

Home Town: West Haven, Connecticut, USA

Living In: Stratford, Connecticut, USA

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Reviewed: Jun. 15, 2008

Excellent recipe, it has the perfect mix of sweet and spicy. I made this without the skewers and would recommend starting to cook the apples prior to the shrimp as they take a while longer also make some extra sauce to use after it's done on the grill.

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Jen

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Reviewed: Jun. 15, 2008

Only had cocktail/cooked shrimp so that's what I used. Did not use the apples, and the grill wasn't working to I ended up baking these on a foil-lined cookie sheet in a 350 degrees F oven for about 5-10 minutes. The marinade was delicious, I would like to use it on other seafoods and meats. My four year old gobbled this up.

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Claire H.

Cooking Level: Beginning

Home Town: Rochester Hills, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Jun. 8, 2008

this recipe was wonderful. i tried it for the first time with my neighbors and we all loved it. it was full of flavor. for some reason my apples tasted like pears after they were grilled which was a pleasent surprise. i would totally recommend it!!!

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CHIEFFODT

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Reviewed: Jun. 7, 2008

Fabulous marinade. I marinated shrimp for about 4 hrs. and they truly absorbed the flavor. As recommended, I doubled the recipe and used the next night on chicken. Guests loved it and asked for the recipe! Will remain on my "favorite" list for sure.

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Michelle

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Reviewed: Jun. 7, 2008

hmmm these were just alright not a big hit here. Might try again but with some tweaking.

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Football Mom

Cooking Level: Expert

Home Town: La Crescenta, California, USA

Living In: Newton, Texas, USA

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Reviewed: Jun. 5, 2008

This was soooo good. My husband, who is the pickiest eater in the world told me I could make this again anytime.

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Melissa R.

Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA

Living In: Dubuque, Iowa, USA

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Reviewed: Jun. 5, 2008

Based on some other reviewer's suggestions, I added 2 TB of applesauce to marinade and used brown sugar instead of white. I used fresh basil and doubled the amount. I marinated the shrimp for about 2 hours, then sauteed them in a hot skillet over the stove. Loved the taste, thanks Moonroze!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Grilled Shrimp and Apple Skewers

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