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.
15m
PREP TIME
10m
COOK TIME
79
CALORIES
10
INGREDIENTS
Ingredients 10 Servings
- 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
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 grape tomato and 1 shrimp onto each small skewer.
- 3 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.
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