Apricot Ginger Shrimp Kabobs

While apricot preserves are in keeping with the Asian theme to this marinade, I often use homemade peach jam. Use whichever you prefer or have on hand. If you'd like more ginger flavor and a quick side, try pairing these kabobs with Honey Ginger Tomato Salad.

Prep Time 15

Cook Time 6

Total Time 4 21

Servings skewers

Author Amee

Ingredients

1 cup plain Greek yogurt non-fat or 2% both work well
¼ cup apricot preserves can substitute peach jam
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 clove garlic minced
1 rounded tablespoon fresh ginger minced (I have used a teaspoon of dried ginger before)
a few dashes hot sauce I use 4-5 shakes of Tabasco; add to your taste
2 pounds jumbo shrimp peeled and deveined with the tail left on (thawed if frozen)

Instructions

In a medium bowl, combine all ingredients except for the shrimp.
Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
Place in the refrigerator and allow the shrimp to marinade for several hours. I like to let it marinade all afternoon if possible, but have done it for as short as an hour. The longer it sits, the more the flavor will develop.
When ready to grill, thread the shrimp on the skewers. I like to put the skewer through the top and bottom of each shrimp to anchor them better. You may also thread each shrimp on two separate skewers to prevent spinning.
Grill over medium heat for about three minutes per side or until shrimp is just pink.

Notes

Note:

If using wooden skewers, soak for 20-30 minutes prior to assembling the kebabs. A 2-pound bag of frozen jumbo shrimp that has already been peeled and deveined with the tail left on is perfect for this recipe.