Recipe: Shrimp & Apricot Skewars

From Sunset Magazine


2 teaspoons 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


1. 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.

2. Wrap a prosciutto strip around a shrimp and thread onto a skewer. Alternate threading shrimp and apricots, 2 pieces each per skewer.

3. 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.