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Ingredients
1 cup apricot preserves
1 lemon
4 teaspoons soy sauce
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon black pepper
2 pounds large shrimp, peeled and deveined
Directions
1.
Place the preserves in a large microwaveable bowl. Microwave on high
power for 30 seconds, or until melted. Grate 2 teaspoons rind from
the lemon into the bowl. Cut the lemon in half and squeeze 2
tablespoons juice into the bowl. Stir in the soy sauce, garlic,
ginger, and pepper. Add the shrimp and toss to coat. Cover and
refrigerate for 30 minutes.
2.
Coat a grill rack or broiler-pan rack with cooking spray. Preheat
the grill or broiler.
3.
Remove the shrimp from the marinade; reserve the marinade. Thread
the shrimp onto 8 metal skewers, leaving 1/4" between the pieces.
Cook 4" from the heat, basting often with the marinade, for 2
minutes per side, or until the shrimp are opaque.
4.
Place the remaining marinade in a saucepan and bring to a boil over
medium-high heat. Cook for 2 minutes. Serve with the shrimp.
Recipe Tips
If using bamboo
skewers for this recipe, be sure to soak them in water for a few minutes
before threading the shrimp on them so that they don't burn.
Nutritional Facts
per
serving
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