Skewered Shrimp with Apricot Curry Glaze
(serves 6)

Ingredients:
- 3 tablespoons vegetable oil
- 3 tablespoons apricot perserves
- 1 1/2 tablespoons white wine vinegar
- 2 1/4 teaspoons Dijon mustard
- 2 1/4 teaspoons curry powder
- 1 1/4 teaspoons finely chopped garlic
- 1 1/2 pounds uncooked large shrimp, peeled and deveined

Preparation:
Mix oil, preserves, vinegar, mustard, curry powder and garlic
in shallow glass or plastic dish. Add shrimp, turning to coat
with glaze. Cover and refrigerate 15 to 30 minutes.

Heat coals or gas grill. Remove shrimp from glaze; reserve glaze.
Thread shrimp on six 10 to 12 inch skewers, leaving space between
each. (If using bamboo shewers, soak them in water 30 minutes
before using.)

Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8
minutes, brushing several times with glaze and turning once, 
until shrimp are pink and firm. Discard any remaining glaze.