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Prep 30min
Total60min
Servings6
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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
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Steps
1
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.
2
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.)
3
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.
4
Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.
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Pair these shrimp kabobs with rice pilaf and a fresh fruit salad.
Make the glaze ahead of time, then refrigerate until it’s time to grill.
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