Recipes

Mix oil, preserves, vinegar, mustard, curry powder and garlic in a shallow glass or plastic dish. Add shrimp, turning to coat with glaze. Cover and refrigerate 15 to 30 minutes.

Heat coals or gas grill. remove shrimp from glaze; reserve glaze. Thread shrimp on six 10 - 12 inch skewers, leaving space between each. If using bamboo skewers, soak them in water 30 minutes before using.

Grill kabobs uncovered 4 to 6 inches from medium heat for 6 to 8 minutes, brushing several times with remaining glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.

Place shredded lettuce on platter; arrange skewers of shrimp on top, garnish with the lemon wedges.

NOTE: I always like adding a few fresh apricots to the skewer, but this is optional.