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.