Honey thyme grilled shrimp

Ingredients:

Roasted garlic marinade
2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper, cut into 1-inch squares and blanched
1 medium yellow bell pepper, cut into 1-inch squares and blanched
1 medium red onion, cut into quarters and separated into chunks

Preparation:

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 large 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 reserved marinade, using scissors.
Drizzle marinade over shrimp and vegetables.