JACKSONVILLE, Fla. -

Yucatan shrimp with guava cream by Chef Pati from Mai Oui Gourmet.

Prep Time: 30 minutes; Total Time: 36 minutes; Yield 26 (2 each) appetizers

Marinade:
1 tsp. salt
1 tsp. garlic powder
½ tsp. black pepper
½ tsp. cinnamon
½ tsp. ground cumin
½ tsp. ground cloves
¼ cup fresh orange juice
¼ cup fresh lime juice
2 Tablespoons cider vinegar
2 Tablespoons vegetable oil
2 # shrimp, peeled and deveined

Guava Cream
¼ cup guava jelly
8oz. cream cheese

Plantain Chips
Finely chopped cilantro (optional)

For Marinade:
- Mix all ingredients through vegetable oil in small bowl
- Place shrimp in resealable plastic bag
- Add marinade, coat well
- Refrigerate 30 minutes, remove shrimp from marinade and
- Discard any remaining marinade

Grill over medium-high heat 2-3 minutes - until shrimp turn pink - DO NOT OVER COOK

Guava Cream:
- Microwave ¼ cup guava jelly on high 20 seconds to soften slightly (do not boil) and stir jelly until smooth
- Beat in 8oz package soften cream cheese with jelly until blended thoroughly