SHANNON ADAM'S FIT CORNER
RECIPE ARCHIVE - NOVEMBER '09

Shrimp with Apricot- Curry Glaze

Ingredients:

3 tbsp extra virgin olive oil
3 tbsp apricot preserves~ low sugar/sugar free if possible
1 1/2 tbsp white wine vinegar
2 1/4 tsp Dijon mustard
2 1/4 tsp curry powder
1 1/4 tsp finley chopped garlic
1 1/2 lb. large shrimp, thawed, deveined, peeled

1.In a shallow dish, mix oil. spices, preserves, vinegar, mustard, curry powder and garlic.
 Add shrimp, turn to coat w/ glaze. Cover & refrigerate for 15-20 min.

2. Cook on the grill on skeweres on low heat and cook approx. 6-8 min OR place shrimp in a shallow frying pan sprayed with non stick cooking spray.
Cook approx 3-5 minutes or until shrimp are pink and firm. Discard any remaining glaze.

Nutrition Information Per Serving (makes 6 servings)
Cal: 80, Total Fat 2.5g, Carbs 3g, Protein 12g, Sodium 135mg

*Recipe from Betty Crocker Grill It ~ May 2005

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