Hey Eric!
I was getting to it. The problem is, I wasn't totally convinced I liked the dipping sauce that went with it. I'll post with the other recipes too....
Bacon Wrapped Apricot-Ginger Shrimp Skewers
1lb (21-25 count) Jumbo Shrimp, uncooked, peeled and deveined, tail left on
11-13 pieces of bacon, halved (I used turkey bacon on Saturday)
Wrap each shrimp with 1/2 a slice of bacon. Placed on metal skewers (5-6 per skewer), making sure to spear through the bacon and the shrimp.
BBQ for about 10 minutes, turning once during cooking. (Warning - For the love of God, be careful. Metal skewers apparently conduct heat and are very hot. ) About 2 minutes or so before done, baste with Apricot-Ginger Basting sauce.
Apricot-Ginger Basting Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 teaspoon Olive Oil
Mix well.
Apricot-Ginger Dipping Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 Tablespoon Cider Vinegar
Mix well. Use as a dip. (I'll be honest with you, I was not a fan of the sauce. Too much ginger. The basting sauce wasn't bad, but this was just blah. They were good just with cooked on basting sauce and didn't require the extra to dip in.)
Bacon Wrapped Apricot-Ginger Shrimp Skewers
1lb (21-25 count) Jumbo Shrimp, uncooked, peeled and deveined, tail left on
11-13 pieces of bacon, halved (I used turkey bacon on Saturday)
Wrap each shrimp with 1/2 a slice of bacon. Placed on metal skewers (5-6 per skewer), making sure to spear through the bacon and the shrimp.
BBQ for about 10 minutes, turning once during cooking. (Warning - For the love of God, be careful. Metal skewers apparently conduct heat and are very hot. ) About 2 minutes or so before done, baste with Apricot-Ginger Basting sauce.
Apricot-Ginger Basting Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 teaspoon Olive Oil
Mix well.
Apricot-Ginger Dipping Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 Tablespoon Cider Vinegar
Mix well. Use as a dip. (I'll be honest with you, I was not a fan of the sauce. Too much ginger. The basting sauce wasn't bad, but this was just blah. They were good just with cooked on basting sauce and didn't require the extra to dip in.)
He's aware that *some* people on this board believe their kitchen is a magical place that people go into and food comes out of, so those things are CRUCIAL for those who may be, shall we say, culinary impaired.
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
It's only fair to every once in awhile throw a dog a bone :) Besides, he had male PMS lately so I figured I'd help bring up his spirits. And besides, you should have LOVED my comment, it was, after all, all about YOU hee hee
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
Most Active
Recent Topics
