Grilled Curry Apricot Shrimp

Grilled Curry Apricot Shrimp

Ingredients:

• ½ cup Olive Oil
• ½ cup Apricot Preserves
• 2 Tablespoon Dijon Mustard
• 2 Tablespoon Curry Powder
• 2 Tablespoon Garlic, minced
• 2 Tablespoon Cilantro, chopped
• 2 Jalapeno chilies, minced and seeded
• 16 - 20 large Shrimp, peeled, deveined and tails removed
• 4 skewers, (if using bamboo skewers - soak in water for 30 minutes first)

Directions:

1. Combine first seven ingredients in medium bowl.
2. Add shrimp and toss to coat.
3. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally.
4. Prepare a two zone fire.
5. Skewer 4 shrimp
6. Grill on high heat zone (Click Here to read how Jamie checks the temperature of his grill.) until shrimp are just cooked through, brushing frequently with marinade, about 3 minutes per side.
7. Bring remaining marinade to simmer in small saucepan.
8. Serve on skewers, passing marinade separately.

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