Preheat oven to 375 degrees. Place garlic and oil in small baking dish. Cover tightly; bake 45 mins. Cool and squeeze garlic pulp from papery skin. Puree garlic and oil in blender with juice, mustard and honey. Stir in thyme. Pour ½ cup of marinade into pint size zipper storage bag; seal bag and refrigerate until serving time.
Pour remaining marinade, shrimp, peppers and onion into gallon size zipper storage bag. Remove excess air, seal bag and turn to coat. Refrigerate 2 hrs.
Drain kebab ingredients well. Discard marinade and thread shrimp, peppers and onion pieces onto metal skewers. Grill on oiled grid over hot coals, 7 to 10 mins, or until shrimp is pink, turning once. Remove skewers from grill and place on serving tray. With scissors, cut off a tiny corner from pint size bag. Drizzle sauce over shrimp and vegetables.
Gloria Pleasants of Williamsburg, VA, 2nd place in Marvelous Marinade Recipe Contest.
Your Honey-Thyme Shrimp is ready. Happy cooking!
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