SPICY PEACH SHRIMP

1 1/2 pounds medium fresh shrimp in shells (about 50 medium shrimp)
FOR THE MARINADE:
1 (12.5 ounce) can peach nectar
Juice from 1 lemon
Juice from 1 lime
1 tablespoon minced garlic (6 cloves)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup olive oil
FOR THE SPICY PEACH SAUCE:
1/4 cup peach preserves
1 small jalapeno pepper, seeded and minced
15 bamboo skewers*

TO MARINATE THE SHRIMP:
Peel and devein shrimp. Place in resealable plastic bag.

In a bowl, combine peach nectar, juice of lemon, juice of lime, garlic, salt and red pepper. Whisk in olive oil.

Pour half of mixture over shrimp; seal bag. Marinate 30 minutes, turning bag occasionally. Do not leave more than 30 minutes or the shrimp will toughen from the citrus juices.

TO MAKE THE SPICY PEACH SAUCE:
Meanwhile, in a small saucepan, combine peach preserves, peppers and remaining juice mixture. Heat over medium heat until preserves melt. Remove from heat; set aside.

WHEN READY TO COOK:
After 30 minutes, drain shrimp, discarding marinade. Thread shrimp onto bamboo skewers. Grill shrimp over medium heat for 5-6 minutes, until opaque, turning once.

Serve with reserved Spicy Peach Sauce.

*Soak bamboo skewers for at least 30 minutes before putting on grill.

Adapted from source: Pillsbury