Shrimp Skewers

1 lb. uncooked jumbo shrimp

1/2 of a fresh pineapple

6 Tbsp. orange marmalade

1/2 c. water

1 Tbsp. soy sauce

4 servings cooked rice

1/4 c. snipped fresh cilantro

Peel and devein shrimp (I buy mine raw with this already done); thread on 4 *skewers. Cut pineapple in 4 crosswise slices, core if desired, then quarter each slice to make 16 wedges. Thread on 4 skewers.

In a small saucepan, combine 4 Tbsp. of the marmalade, 1/2 c. water, and the soy sauce. Brush some of this mixture on shrimp and pineapple before grilling.

Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

Bring remaining marmalade mixture in saucepan to a full boil. Use this as a side for dipping.

Stir cilantro and remaining 2 tablespoons of orange marmalade into rice and serve on the side.

*Tip* To save time, soak skewers well ahead of time and put them in a plastic bag in the freezer. That way they are always ready when you feel like a kebab.

Sweet Potato Soup

2 TB. canola oil

1 large sweet onion, diced

2 tsp. ground cumin

1-1/2 qt. chicken broth ( I use 6 tsp. chicken bullion with 6 cups water)

3 sweet potatoes peeled and cubed

1-1/2 c. plain yogurt

2 T. chopped cilantro (you can use parsley, but who would want to? I LOVE cilantro!)

1/4 c toasted pumpkin seeds (opt.)

In a large pot, saute onion and cumin in oil 2-3 minutes. Add potatoes and chicken broth. Simmer 25-30 minutes. Take off heat and add 1-1/2 c. yogurt and cilantro. Puree in blender a portion at a time. Be careful not to overfill the blender, the steam from the soup may cause the top to "pop" off and leave you with a tasty mess on your hands, and counter, and wall, I am speaking from experience here. Garnish individual portions with a dollop of yogurt, a sprig of cilantro, and a sprinkle of pumpkin seeds. We love to have this soup with grilled cheese. (I found this recipe on a tub of Dannon Yogurt :-)