Ingredients

• FOR THE APRICOT-HABANERO GLAZE
• 1 cup Mariani Dried Apricots, thinly sliced (about 140 g)
• 1 cup hot water (240 ml)
• ¼ cup seasoned rice wine vinegar (60 ml)
• 1 habanero pepper, minced (seeds optional)
• 2 tbsp honey, optional, to taste (30 ml)
• Pinch of kosher salt and black pepper
• SHRIMP
• 8 large shrimp, peeled and deveined (16/20 size; about 225 g)
• 1 tbsp vegetable oil (15 ml)
• Pinch of kosher salt and black pepper
• 2 bamboo skewers, soaked 15 minutes to prevent splintering and scorching
• Non-stick spray or light oil, for grill
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Instructions

• 1. In a small saucepan, bring hot water and rice vinegar to a simmer. Add the dried apricots, remove from heat, cover, and let sit 5–10 minutes.
• 2. Blend until smooth. Stir in the minced habanero, honey, salt, and pepper. Taste and adjust sweetness or heat.
• 3. Toss the shrimp with oil, salt, and pepper, then skewer 4 per stick.
• 4. Heat a grill or grill pan to high and lightly oil the surface. Grill the shrimp 2–3 minutes per side, brushing with glaze as they cook, until lightly charred and just opaque.
• 5. Serve hot with a little extra glaze for dipping or drizzling.

• Try this: Brush the same apricot glaze over grilled chicken or roasted squash.
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