Grilled Shrimp With Apricot Sauce Food

GRILLED SHRIMP WITH APRICOT SAUCE FOR 2

Steps:

• In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto 2 metal or soaked wooden skewers. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink. Serve with sauce.

GRILLED SHRIMP WITH APRICOT SAUCE

Steps:

• In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

APRICOT SHRIMP

Steps:

• Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
• Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
• Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

APRICOT-GLAZED SHRIMP

Steps:

• In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. , In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

GRILLED GARLIC SHRIMP

Steps:

• Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
• Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
• Soak wooden skewers in cold water while shrimp is marinating.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

HELLMAN'S GRILLED ASIAN KABOBS APPETIZER (SHRIMP)

Steps:

• Combine first 6 ingredients and reserve 1/3 of a cup.
• On soaked bamboo skewers, place a shrimp, a piece of scallion and a lemon wedge.
• Brush the kabobs with remaining sauce and grill until the shrimp turn pink. Serve with the reserved sauce.