8 servings (serving size: 1 skewer and 1 tablespoon glaze)
24 large shrimp (about 1 1/3 pounds)
1/2 cup apricot preserves
2 tablespoons light stick butter, melted
1 tablespoon Dijon mustard
2 teaspoons curry powder
1 1/2 teaspoons rice vinegar
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
How to Make It
Prepare grill or broiler.
Peel and devein shrimp, leaving tails intact.
Combine preserves and next 8 ingredients in a medium bowl; stir well. Reserve 1/2 cup preserves mixture to serve as a dip with shrimp skewers. Add shrimp to remaining preserves mixture in bowl; toss well to coat.
Thread 3 shrimp onto each of 8 (6- inch) skewers. Place skewers on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side or until shrimp are done. Serve immediately with reserved 1/2 cup preserves mixture.
Note: If using wooden skewers, soak them in water 30 minutes before grilling or broiling.