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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
  • Total Time
    Prep: 30 min. Grill: 10 min.
  • Makes
    14 appetizers


  • 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.
Nutrition Facts
1 each: 120 calories, 1g fat (0 saturated fat), 62mg cholesterol, 139mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

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  • NoVinegar
    May 21, 2010

    suggestion from magazine--For added flair and flavor, use 6-in. or longer rosemary sprigs instead of metal or wooden skewers. Be sure to soak the sprigs in water for at least 30 minutes first.Use a metal cookie cutter or paring knife to cut the red bell pepper into stars, circles, hearts or squares.Dress up your serving platter with a single layer of lettuce-such as Bibb (Boston), radicchio, Belgian endive or shredded Napa cabbage (Savoy)- before placing shrimp skewers over the top. Drizzle with dressing and serve.