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