Thai Shrimp Kabobs With Hot Ginger Sauce

echo echo's Note:

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.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 2 lbs large shrimp, peeled and deveined

MARINADE

• 1/2 cup canola oil or 1/2 cup peanut oil
• 1/2 cup soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons grated fresh ginger
• 4 cloves garlic, minced

HOT GINGER SAUCE

• 1/3 cup apricot preserves
• 1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste)
• 1/4 cup lemon juice
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 1 tablespoon orange juice or 1 tablespoon water

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.

Reviews

[shale313]

We did a mixed grill of shrimp, chicken and veggies. Absolutely delicious. And the sauce is divine. What's leftover we plan on basting our wings with tomorrow.

[Inspired Patrice]

My kids and I practically INHALED these! Trying the marinade next on chicken. Thanks!

[Laneydey]

I love this recipe! The sauce is ridiculously tastey and very versatile - it tastes great with chicken, beef, pork, or shrimp and pretty much any vegetable suitable for grilling; and works as an appetizer or an entree. I use low sodium soy sauce so the other flavors don't get masked by the strong salty taste of the soy sauce. Great addition to my grilling cookbook! Thanks!