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Thai Shrimp Kabobs With Hot Ginger Sauce

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“Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
  2. Stir in shrimp, cover and refrigerate between 3 hours and overnight.
  3. Thread shrimp on skewers and grill just until opaque (about 5 minutes).
  4. SAUCE:
  5. In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
  6. Dissolve cornstarch in orange juice and add to apricot mixture.
  7. Stir just until sauce thickens.
  8. Serve hot with shrimp.

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