Make sure you get the prosciutto sliced at the deli, as it will be thinner and more flavorful than the packaged kind. You'll need 12 metal or soaked wooden skewers (8 to 10 in.).
2 teaspoons Asian (toasted) sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 cup apricot jam
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons reduced-sodium soy sauce
12 paper-thin slices prosciutto (6 oz.) from the deli, cut in half lengthwise
24 large (26 to 30 per lb.) peeled and deveined shrimp
6 apricots, quartered
1/3 cup chopped green onions
How to Make It
Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Heat oil in a small saucepan over medium heat. Cook garlic and ginger until fragrant, about 2 minutes. Add jam, juices, and soy sauce and cook until simmering. Measure out 1/2 cup glaze and set remaining aside.
Wrap a prosciutto strip around a shrimp and thread onto a skewer. Alternate threading shrimp and apricots, 2 pieces each per skewer.
Cook shrimp skewers, turning as needed and brushing with reserved 1/2 cup glaze, until grill marks appear and shrimp is opaque, about 8 minutes. Sprinkle with green onions and serve with extra sauce on the side.