Prep Time: 30 mins
Cook Time: 10 mins

1 pound 11-16 whole Gulf Shrimp 
1 pound 16-22 de-veined Shrimp 
2 pounds 28-34 head on whole Shrimp 
1 cup vegetable oil 
1 cup orange juice 
2 teaspoons honey 
2 teaspoon ground cumin 
4 garlic cloves, minced 
1 tablespoon worcestershire sauce 
1 teaspoon cayenne pepper 
1 teaspoon Crushed Red Pepper 
2 tablespoons cilantro leaves 
3 large Jalapeños, cut in peices 
3 Habanero, quartered 
4 tablespoons Orange Marmalade 

Notes / Directions
Leaving the shells on helps make shrimp juicy!
Leaving the shells on helps keep the marinade from being to spicy if using the *SPICY* additions. 

Skewer shrimp and place in a rectangle pan ready for marinade. 
Combine a all ingredients except marmalade and pour over shrimp. 
Let sit refrigerated for about a half hour. 
start coals and move to side when ready, as indirect heat. 
When marinaded shrimp is ready, pour off marinade into a saucepan and save. 
Place shrimp on grill, INDIRECT HEAT, and turn after five minutes. 

Orange Pepper Sauce
Put the reserved marinade on med high heat and add the marmalade. 
Whisk continually as you bring to simmer. 
Use as dipping sauce or pour over finished shrimp. 

Skewer pineapple and veggies and grill to compliment shrimp.