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Grilled Skewered Shrimp with Apricot-Curry Glaze
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Prep Time:
30 minutes
Total Time:
1 hour
Elevate your meal with flavor-packed kabobs.
Ingredients:
  • 3 tablespoons vegetable oil
  • 3 tablespoons apricot preserves
  • 1 1/2 tablespoons white wine vinegar
  • 2 1/4 teaspoons Dijon mustard
  • 2 1/4 teaspoons curry powder
  • 1 1/4 teaspoons finely chopped garlic
  • 1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
  • Shredded lettuce, if desired
  • Lemon wedges, if desired
Instructions:
  • Combine oil, preserves, vinegar, mustard, curry powder, and garlic in a shallow glass or plastic dish. Add shrimp and coat with glaze. Refrigerate, covered, for 15 to 30 minutes.
  • Prepare the grill for direct heat by heating coals or gas. Take the shrimp out of the glaze, keeping the glaze aside. Thread the shrimp onto six 10- to 12-inch skewers, leaving a 1/4-inch space between each shrimp. If using bamboo skewers, remember to soak them in water for 30 minutes before threading the shrimp.
  • Grill the kabobs over medium heat for 6 to 8 minutes, brushing with glaze and turning once, until the shrimp are pink and firm. Don't forget to toss any leftover glaze.
  • Spread a bed of fresh, crisp shredded lettuce on a serving platter, then elegantly place the flavorful kabobs on top. Finish by artfully garnishing with vibrant lemon wedges.

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