Mix the glaze in the morning before leaving for work and add the shrimp when you get home!

METHOD:

Mix oil, preserves, vinegar, mustard, curry powder and garlic in a shallow glass or plastic dish.  Add shrimp, turning to coat with glaze.  Cover and refrigerate 15 to 30 minutes.

Heat coals or gas grill.  remove shrimp from glaze; reserve glaze.  Thread shrimp on  six  10 – 12 inch skewers, leaving space between each.  If using bamboo skewers, soak them in water 30 minutes before using.

Grill kabobs uncovered 4 to 6 inches from medium heat for 6 to 8 minutes, brushing several times with remaining glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.

Place shredded lettuce on platter; arrange skewers of shrimp on top, garnish with the lemon wedges.

NOTE: I always like adding a few fresh apricots to the skewer, but this is optional.

3 tbsp vegetable oil

3 tbsp apricot preserves

1 1/2 tbsp white wine vinegar

2 1/4 tsp Dijon mustard

2 1/4 tsp curry powder

1 1/4 tsp finely chopped garlic

1 1/2 pounds

Shredded lettuce and lemon wedges
40 mins
6

Print This