Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal.
The recipe calls for three shrimp per skewer, but you can stretch your shrimp purchase by serving them one by one, on toothpicks.
- Yield:6 servings
- 3 tablespoons olive oil
- 3 tablespoons apricot preserves
- 1 1/2 tablespoons white wine vinegar
- 2 1/4 teaspoons Dijon mustard
- 2 1/4 teaspoons curry powder
- 2 garlic cloves, minced
- 18 uncooked large shrimp, peeled, tails left intact, deveined
- 6 10- to 12-inch skewers
- Shredded iceberg lettuce
- Lemon wedges
Whisk first 6 ingredients in large bowl to blend. Add shrimp and toss to coat. Cover and refrigerate at least 2 hours.
Preheat broiler. Thread 3 shrimp on each skewer. Broil shrimp just until cooked through, about 2 minutes per side.
Place shredded lettuce on platter; arrange shrimp skewers on top. Garnish with lemon wedges.