Spicy shrimp kabobs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp |
| 3 | tablespoons | Oil |
| 2 | tablespoons | Pickapepper sauce (tabasco may be substituted if necessary) |
| 2 | tablespoons | Apricot preserves |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Maple syrup |
| 1 | teaspoon | Red pepper flakes |
| 1 | teaspoon | Pepper, black, ground |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Rosemary |
| 1 | teaspoon | Garlic, minced |
| 3 | tablespoons | Lemon juice |
Directions
Peel and devein shrimp. Stir together oil, Pickapeppa sauce, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve marinade. Thread shrimp on skewers and barbeque over medium heat. Shrimp are done when they turn white throughout. Try not to overcook as that makes them tough and chewy.