Apricot Curry Shrimp Kabobs Recipes

APRICOT SHRIMP KABOBS

Steps:

• Mix together apricot jam, vinegar, mustard, salt, pepper, and honey in a small bowl
• Shell, clean, and devein shrimp
• Skewer shrimp onto kabobs
• Slather both sides with 3/4 of the apricot mixture
• Preheat the grill to a medium heat.
• Oil grill grate to prevent sticking.
• Place shrimp on grill and cook for 1 to 2 minutes.
• Turn and continue grilling for 30-45 seconds. May take longer if shrimp are large
• Test for doneness. Cut a shrimp in half, shrimp should be pink and opaque.
• Brush on a little more apricot mixture
• Serve.

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE

Steps:

• In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
• Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
• Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
• Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

SKEWERED SHRIMP WITH APRICOT CURRY GLAZE

Steps:

• Mix oil, preserves, vinegar, mustard, curry powder and garlic in shallow glass or plastic dish.
• Add shrimp, turning to coat with glaze.
• cover and refrigerate 15 to 20 minutes.
• heat grill.
• Remove shrimp from glaze; reserve glaze.
• Thread shrimp on six skewers, leaving space between each.
• Grill kabobs uncovered 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm.
• Discard any remaining glaze.

SWEET APRICOT BBQ SHRIMP KABOBS

Steps:

• Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
• Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
• Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
• Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.