Skewered Shrimp With Apricot Curry Glaze Recipes

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.

Steps:

• In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. , In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
• Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
• Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.