Fire Roasted Shrimp with Apricot Habanero Glaze

Fire Roasted Shrimp with Apricot Habanero Glaze

Fire Roasted Shrimp with Apricot Habanero Glaze

We always need a great sauce that can be used throughout the seasons and in more ways than one.  During colder months, the glaze enhances roasted meats or drizzled over roasted squash.  During warmer months, add oil and vinegar to create a zesty vinaigrette, or as a great base for fruity and spicy tequila cocktail!  These fire-roasted shrimp are tasty as an appetizer, atop a steamed rice bowl or enjoyed over a field of greens.

Created for Mariani by Chef Jeff Anderson

  • People: 2 appetizers
  • Prep/Cook Time: Prep Time 10-15 mins, Cook time 5-10 mins
  • Health:
Fire Roasted Shrimp with Apricot Habanero Glaze

We always need a great sauce that can be used throughout the seasons and in more ways than one.  During colder months, the glaze enhances roasted meats or drizzled over roasted squash.  During warmer months, add oil and vinegar to create a zesty vinaigrette, or as a great base for fruity and spicy tequila cocktail!  These fire-roasted shrimp are tasty as an appetizer, atop a steamed rice bowl or enjoyed over a field of greens.

Created for Mariani by Chef Jeff Anderson

  • People: 2 appetizers
  • Prep/Cook Time: Prep Time 10-15 mins, Cook time 5-10 mins
  • Health:

Ingredients

  • 8 shrimp, peeled and deveined (Size 16-20)
  • 1 Tablespoon vegetable oil
  • 1 pinch Kosher Salt
  • 1 pinch fresh ground black pepper
  • 3 sprigs of fresh herb (can be mint, basil, parsley), coarsely chopped
  • 2 bamboo skewers
  • Non-stick cooking spray, to prep the high heat grill
For Apricot Habanero Glaze
  • 1 cup hot water
  • ¼ cup seasoned rice wine vinegar
  • 1 cup Mariani Simply Dried Apricots, cut into thin strips
  • 1 habanero pepper, minced, (seeds optional)
  • 1 pinch fresh ground black pepper
  • 2 Tablespoons honey, as a sweetener (optional)

Instructions

  • Combine hot water and seasoned rice wine vinegar in small sauce pan. Bring to a boil over medium heat. Add apricot strips to heated mixture, then remove from heat. Cover and allow to macerate for 5-10 minutes.
  • Transfer mixture to food processor or blender. Process until smooth and transfer to a small bowl. Stir in minced habanero, honey, salt, and pepper. Set aside.
  • Prepare shrimp by dressing with oil, Kosher salt, black pepper. Stir in chopped herbs. Skewer 4 per and set aside.
  • Preheat high heat grill, or oven optional to 450 degrees. Season grill surface with non-stick spray. Grill shrimp for 2 ½ minutes per side, while brushing with apricot habanero glaze.
  • Transfer to serving plate and serve with apricot habanero as a dipping sauce.
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