Thai Shrimp Kabobs With Hot Ginger Sauce - cooking recipe

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

Preparation

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.