Thai Shrimp Kabobs With Hot Ginger Sauce

• 2 lbs large shrimp, peeled and deveined
• MARINADE
• 1/2 cup canola oil or 1/2 cup peanut oil
• 1/2 cup soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons grated fresh ginger
• 4 cloves garlic, minced
• HOT GINGER SAUCE
• 1/3 cup apricot preserves
• 1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste)
• 1/4 cup lemon juice
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 1 tablespoon orange juice or 1 tablespoon water

1. Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
2. Stir in shrimp, cover and refrigerate between 3 hours and overnight.
3. Thread shrimp on skewers and grill just until opaque (about 5 minutes).
4. SAUCE:
5. In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
6. Dissolve cornstarch in orange juice and add to apricot mixture.
7. Stir just until sauce thickens.
8. Serve hot with shrimp.

shrimp, marinade, canola oil, soy sauce, lemon juice, ginger, garlic, hot ginger sauce, apricot preserves, lemon juice, ginger, cornstarch, orange juice

Taken from www.food.com/recipe/thai-shrimp-kabobs-with-hot-ginger-sauce-112754 (may not work)