Cook The Book: Skewered Shrimp With Apricot-Curry Glaze
- 3 tablespoons olive oil
- 3 tablespoons apricot preserves
- 1 1/2 tablespoons white wine vinegar
- 2 1/4 teaspoons Dijon mustard
- 2 1/4 teaspoons curry powder
- 2 garlic cloves, minced
- 18 uncooked large shrimp, peeled, tails left intact, deveined
- 6 10- to 12-inch skewers
- Shredded iceberg lettuce
- Lemon wedges
- Whisk first 6 ingredients in large bowl to blend. Add shrimp and toss to coat. Cover and refrigerate at least 2 hours.
- Preheat broiler. Thread 3 shrimp on each skewer. Broil shrimp just until cooked through, about 2 minutes per side.
- Place shredded lettuce on platter; arrange shrimp skewers on top. Garnish with lemon wedges.
olive oil, apricot preserves, white wine vinegar, mustard, curry powder, garlic, shrimp, skewers, lemon wedges
Taken from www.seriouseats.com/recipes/2008/12/skewered-shrimp-with-apricot-curry-glaze-hors-doeuvres-recipe.html (may not work)