Total Time
4hrs 6mins
Prep 4 hrs
Cook 6 mins

Adapted from Fountain Avenue Kitchen

Ingredients Nutrition

  • 1 cup plain Greek yogurt (non-fat or 2% both work well)
  • 14 cup apricot preserves (can substitute peach jam)
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, minced (I have used a teaspoon of dried ginger before)
  • 3 dashes hot sauce (I use 4-5 shakes of Tabasco, add to your taste)
  • 2 lbs jumbo shrimp, peeled and deveined with the tail left on (thawed if frozen)

Directions

  1. In a medium bowl, combine all ingredients except for the shrimp.
  2. Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
  3. Place in the refrigerator and allow the shrimp to marinade for several hours. I like to let it marinade all afternoon if possible, but have done it for as short as an hour. The longer it sits, the more the flavor will develop.
  4. When ready to grill, thread the shrimp on the skewers. I like to put the skewer through the top and bottom of each shrimp to anchor them better. You may also thread each shrimp on two separate skewers to prevent spinning.
  5. Grill over medium heat for about three minutes per side or until shrimp is just pink.