- 1/2 cup plain Greek yogurt (non-fat, 2%, or whole as preferred)
- 1/2 cup mayonnaise
- 1/4 cup apricot preserves (can substitute peach jam)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 rounded tablespoon fresh ginger, minced (I have used a teaspoon of dried ginger before)
- a few dashes hot sauce (I use 4-5 shakes of Tabasco; add to your taste)
- 2 pounds jumbo shrimp, peeled and deveined with the tail left on (thawed if frozen)
Apricot Ginger Shrimp Kabobs
Yield: 4-6 entree or 8-10 appetizer servings
If using wooden skewers, soak for 20-30 minutes prior to assembling the kabobs. A 2-pound bag of frozen jumbo shrimp that has already been peeled and deveined with the tail left on is perfect for this recipe.
Ingredients
Instructions
- In a medium bowl, combine all ingredients except for the shrimp.
- Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
- Place in the refrigerator and allow the shrimp to marinate for several hours. I like to let it marinate all afternoon if possible, but have done it for as short as an hour. The longer it sits, the more the flavor will develop.
- When ready to grill, thread the shrimp on the skewers. To anchor the shrimp well, place the skewer through the top and bottom of each shrimp. You may also thread each shrimp on two separate skewers to prevent spinning.
- Grill over medium heat for about 3 minutes per side or until shrimp is just pink.