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Apricot-Pineapple Glazed Shrimp

 Apricot-Pineapple Glazed Shrimp
"This is one of my favorite grill recipes. The glaze is sweet, tangy and addictive, and the shrimp tastes great over rice, on salad or as an appetizer.” Trisha Kruse - Eagle, Idaho
14 ServingsPrep: 30 min. Grill: 10 min.


  • 1 cup apricot preserves
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons finely chopped onion
  • 1 tablespoon rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, halved
  • 1/4 teaspoon salt
  • 28 uncooked jumbo shrimp, peeled and deveined
  • 2 cups cubed fresh pineapple (about 14 pieces)
  • 1 medium sweet red pepper, cut into 14 pieces


  • Place first seven ingredients in a food processor. Cover and process
  • until blended; set aside half of sauce for serving.
  • On each of 14 metal or soaked wooden appetizer skewers, thread
  • shrimp, pineapple and red pepper. Grill, covered, over medium heat
  • for 3-4 minutes on each side or until shrimp turn pink, basting
  • frequently with remaining sauce. Serve with reserved sauce.
  • Yield: 14 appetizers.
Nutritional Facts: 1 kabob with about 2-1/2 teaspoons sauce equals 120 calories, 1 g fat (trace saturated fat), 62 mg cholesterol, 139 mg sodium,

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Apricot-Pineapple Glazed Shrimp (continued)

Nutritional Facts: 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.