Apricot Grilled Shrimp

• 1 cup apricot preserves
• 1 lemon
• 4 teaspoons reduced-sodium soy sauce
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined

1. Place the preserves in a large microwave-safe bowl. Microwave on high power for 30 seconds, or until melted.
2. Grate 2 teaspoons (10 mL) of rind from the lemon and add to the bowl. Cut the lemon in half and squeeze 2 tablespoons (30 mL) of juice into the bowl. Stir in the soy sauce, garlic, ginger, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
3. Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler. Remove the shrimp from the marinade and divide into eight portions; reserve the marinade. Thread the shrimp onto eight metal skewers, leaving 1/4" (0.6 cm) between the pieces. Cook 4" (11 cm) from the heat, basting often with the marinade, for 2 to 3 minutes per side, or until the shrimp are opaque.
4. Transfer the remaining marinade to a saucepan. Bring to a boil over medium-high heat. Cook for 2 minutes. Serve with the shrimp.

apricot preserves, lemon, soy sauce, garlic, ginger, ground black pepper, shrimp

Taken from www.epicurious.com/recipes/member/views/apricot-grilled-shrimp-1219966 (may not work)