Thai Shrimp Kabobs With Hot Ginger Sauce

INGREDIENTS

2 lbs large shrimp, peeled and deveined

MARINADE

1⁄2 cup canola oil or 1⁄2 cup peanut oil

1⁄2 cup soy sauce

2 tablespoons lemon juice

2 teaspoons grated fresh ginger

4 cloves garlic, minced

HOT GINGER SAUCE

1⁄3 cup apricot preserves

1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste)

1⁄4 cup lemon juice

1⁄2 teaspoon grated fresh ginger

1 teaspoon cornstarch

1 tablespoon orange juice or 1 tablespoon water

DIRECTIONS

Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.

Stir in shrimp, cover and refrigerate between 3 hours and overnight.

Thread shrimp on skewers and grill just until opaque (about 5 minutes).

SAUCE:.

In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.

Dissolve cornstarch in orange juice and add to apricot mixture.

Stir just until sauce thickens.

Serve hot with shrimp.

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