While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Deeply-hued curry powder is a rich source of color and flavor. It flavors both the marinade for the shrimp as well as the apricot dipping sauce. Photo credit: Maggy Keet from Three Many Cooks.
1/4 cup honey
1/4 cup orange juice
3 tablespoons sliced green onion, green part only
1 tablespoon reduced sodium soy sauce
2 teaspoons McCormick® Curry Powder
1 teaspoon grated lemon peel
1/4 teaspoon McCormick® Garlic Powder
30 medium-large shrimp (about 3/4 pound), peeled and deveined
30 grape tomatoes (about 1 pint)
1/4 cup apricot jam
Mix honey, orange juice, green onion, soy sauce, curry powder, lemon peel and garlic powder in small bowl. Reserve 1/3 cup of the marinade to prepare dipping sauce. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 grape tomato and 1 shrimp onto each small skewer.
Grill over medium heat 2 to 4 minutes or until shrimp are cooked through, turning occasionally. Mix reserved marinade and apricot jam in small microwavable bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Serve shrimp skewers with dipping sauce.
(Amount per serving)