Instructions: * Note: Wildflower honeys are usually medium to dark in color and more robust in flavor. Any honey can be substituted in this recipe.

In small saucepan, melt honey with oil over low heat. Bring to a boil; remove from heat. Stir in cranberry juice concentrate, red pepper, salt and nutmeg. Let stand at room temperature 10 to 15 minutes or until cool.

Place shrimp in large bowl; pour honey marinade over shrimp, stirring to coat. Cover and refrigerate at least 2 hours or overnight. 3 Heat grill. Alternately thread shrimp, corn and bell peppers onto 8 (8- to 10-inch) metal skewers. (If corn is difficult to thread, use small knife to cut hole through corn first.) Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning once and basting occasionally with marinade.

This recipe yields 4 servings.

Serving Ideas: Nutty wild rice side dish.

Comments: This piquant honey marinade becomes the barbecue baste once the shrimp go on the grill. Crushed red pepper provides a spicy kick, but you can adjust the amount to your taste.

Seafood Prepared in Every Way Imaginable" by Bruce Weinstein and Mark Scarbrough"

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