Grilled Honey and Garlic Shrimp

Roasted Garlic Marinade (recipe follows)
2 pounds fresh or frozen raw large shrimp in shells
1 medium red bell pepper, cut into 1-inch pieces and blanched
1 medium yellow bell pepper, cut into 1-inch pieces and blanched
1 medium red onion, cut into fourths and separated into chunks

ROASTED GARLIC MARINADE
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves, crushed

Instructions
Prepare Roasted Garlic Marinade. Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.

Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving. Pour remaining marinade into heavy-duty resealable plastic bag. Add shrimp, bell peppers and onion, turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on each of six 15-inch metal skewers, leaving space between each. Grill kabobs uncovered 4 to 6 inches from hot heat 7 to 10 minutes, turning once, until shrimp are pink and firm.

Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserve marinade, using scissors. Drizzle marinade over shrimp and vegetables.

ROASTED GARLIC MARINADE:
Heat oven to 375ºF. Cut one-third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender. Cover and blend on high speed until smooth.