Apricot-Glazed Lemon Shrimp Kabobs
Sweet apricot glaze, bright lemon and a little grill char turn a handful of shrimp into the kind of dinner that looks like you planned it all week. Pile the kabobs over rice with zucchini ribbons and watch an easy Tuesday night feel a little more vacation-ready.
Ingredients
Method
- If using wooden skewers, soak them in water for 20 minutes. Toss shrimp with 1 tablespoon Ellbee's Garlic Olive Oil, Ellbee's Lemon Zest Gourmet Garlic, lemon zest, salt and pepper. Let stand while the grill heats to medium-high.
- Whisk apricot preserves, Ellbee's Peach White Balsamic Vinegar, lemon juice and the remaining Garlic Olive Oil in a small saucepan. Warm gently until smooth and glossy; reserve half for serving.
- Thread the shrimp onto skewers. Grill 2 to 3 minutes per side, brushing with the apricot glaze during the final minute, until the shrimp are opaque and lightly charred.
- Briefly grill the zucchini ribbons until tender. Serve kabobs over rice with zucchini and the reserved glaze spooned around the plate.
Notes
Time: 30 min
Kitchen tip: The glaze is intentionally quick: warm it just enough to loosen it, not long enough to turn it into candy.
