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: Beginning Living In: Tervuren, Vlaams-Brabant, Belgium
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Reviewed: Jun. 4, 2008

This was an excellent recipe. We plan to figure out some type of sauce that could be made with the marinade ingredients to use over the rice we served it with.

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Char


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Reviewed: Jun. 3, 2008

This is wonderfully different dish, and so easy to prepare! I was a bit skittish on the hotness of the red pepper flakes, even with the strawberry jam, so I substituted a nice red and green pepper jelly instead. I also added chicken just because the sauce smelled too good to waste! Well, it was wonderful and we'll definitely be making it again soon! Terrific feast!

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raven@TheSolitaryCircle.com


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Reviewed: Jun. 2, 2008

We really enjoyed this. I was timid because I had never grilled shrimp before, but it was very easy. Great flavor from the marinade.

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Sherry Lane


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Reviewed: Jun. 2, 2008

My family and I loved this recipe, even my 2 kids who are very picky eaters. The marinade was a wonderful mix of flavors. I loved it so much that tonight I'm going to try the marinade on grilled chicken. This recipe is a definite keeper. Thank you for sharing it.

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SANDI149

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Jun. 2, 2008

This dish was excellent. I replaced the strawberry jam with blackberry (all I had) and it was fantastic. Thanks for sharing.

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Sheri


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Reviewed: Jun. 2, 2008

Great recipe! We all really enjoyed this and I'm always looking for new recipes for the grill. I completely forgot to add in the sugar but once we were eating these, realized it wasn't even needed (nice to know you may not need those extra calories!)

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MEHLEK


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