Ingredients

1 whole garlic head, unpeeled, top 1/3 cut off, exposing cloves
1/3 cup olive oil
2/3 cup orange juice
1/4 cup hot honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme, crushed
2 pounds large shrimp, shelled and deveined
1 each red and yellow bell peppers, seeded, cut into 1-inch squares and blanched
1 red onion, quartered and separated into chunks

Directions

Preheat oven to 375 degrees. Place garlic and oil in small baking dish. Cover tightly; bake 45 minutes. Cool and squeeze garlic pulp from papery skin. Puree garlic and oil in blender with juice, mustard and honey. Stir in thyme. Pour 1/2 cup of marinade into pint-size storage bag or container with airtight lid; reserve, refrigerated.

Pour remaining marinade, shrimp, peppers and onion into gallon-size storage bag or container with airtight lid. Seal and turn to coat. Refrigerate 2 hours. Drain kebab ingredients well. Discard used marinade. Thread shrimp, peppers and onion onto metal skewers. Grill on oiled grill over hot coals, 7-10 minutes, or until shrimp is pink, turning once. Remove skewers from grill and place on serving tray. Drizzle the remaining cup of reserved sauce over shrimp and vegetables. Serves 6.