Apricot Grilled Shrimp

1 cup apricot preserves
1 lemon
4 tsp reduced sodium soy sauce
2 cloves garlic, minced
2 tsp grated fresh ginger
1 tsp black pepper
2 lb large shrimp, peeled and deveined

Place the preserves in a large bowl and microwave on high until melted - about 30 seconds.

Grate 2 tsp of rind from the lemon and add to the bowl. Cut the lemon in half and squeeze 2 tablespoons of juice into the bowl. Stir in the soy sauce, garlic, ginger and black pepper. Add and shrimp and toss to coat. Cover and refrigerate for 30 minutes.

Coat a grill rack or broiler pan with nonstick spray and preheat. Remove the shrimp from the marinade and divide into 8 equal portions; reserve the marinade. Thread the shrimp onto 8 metal skewers, leaving 1/4" between the pieces. Cook 4" from the heat, basting often with the marinade, for 2 - 3 minutes per side or until the shrimp are opaque.

Transfer the remaining marinade to a saucepan. Bring to a boil over medium-high heat. Cook for 2 minutes. Serve as a dipping sauce with the shrimp.

Number of Servings: 8

Recipe submitted by SparkPeople user JPFULLMER.