Title: Spicy Shrimp Kabobs
Categories: Seafood Appetizer
Yield: 1 Servings
| 1 | lb | Shrimp |
| 3 | tb | Oil |
| 2 | tb | Pickapepper sauce (tabasco) |
| 2 | tb | Apricot preserves |
| 1 | tb | Honey |
| 1 | ts | Maple syrup |
| 1 | ts | Red pepper flakes |
| 1 | ts | Pepper, black, ground |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1/4 | ts | Rosemary |
| 1 | ts | Garlic, minced |
| 3 | tb | Lemon juice |
Peel and devein shrimp. Stir together oil, Pickapeppa sauce, preserves,
honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir
in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve
marinade. Thread shrimp on skewers and barbeque over medium heat. Shrimp
are done when they turn white throughout. Try not to overcook as that
makes them tough and chewy.