Grilled Skewered Shrimp with Apricot-Curry Glaze

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tablespoons vegetable oil
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


  1. 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. 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. 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. 4 Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.




Nutrition Information

Recipe Step Photos

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