Apricot Curry Shrimp Kabobs

Plump, spicy-sweet, juicy shrimp are a perfect apperitif for a small gathering. Originally Charlie Trotter's recipe which called for his own Apricot Curry Sauce but I used Dancer's #24657 and it turned out deliciously!

• Ready In: 1 hr 14 mins
• Serves: 4

Ingredients

• SHRIMP

• 12  large shrimp, peeled and deveined
• 3⁄4 cup  apricot curry sauce
• 12  red grape tomatoes
• 4  wooden skewers, soaked in water for 4 hours (12 inch skewers)
•  salt & freshly ground black pepper
• 1  tablespoon  freshly chopped cilantro

• GARNISH

•  chopped apricot
•  fresh cilantro leaves

Directions

1. Skewer the three shrimp and three tomatoes in an altering manner on each wooden skewer.
2. Brush heavily with the apricot curry sauce and refrigerate for 1 hour before grilling.
3. Season the shrimp and tomatoes with salt and pepper and place on preheated grill over moderate flame. Grill for 2 minutes on each side or until just cooked.
4. Remove from the grill and brush once more with some of the apricot curry sauce and sprinkle with chopped cilantro.
5. Use chopped apricots and cilantro leaves as a garnish on your serving platter.