Our Grilled Shrimp with Dijon-Apricot Orange Dipping Sauce is the perfect easy but laid-back treat for a cookout in the back yard, on the beach or to share with friends. Featuring a flaming grill, wooden skewers, and our sweet-spicy-tangy sauce, this recipe is practically Dad-proofed! Hand him a beer —maybe Magic Hat's apricot infused "not-quite-pale-ale" , or a summertime Beer Cocktail— and let him know what Father's Day really means.
If you've ever tried a mostarda, then you already know that the Italian condiment is the perfect mix of sweet-and-spicy. While our version doesn't use mustard oil or mustard powder (and thus isn't technically a true mostarda), the combination of Bonnie's Jams Apricot Orange Jam with a grainy Dijon mustard is reminiscent of those traditional —and tasty— flavor pairings.
Serves 4.
Ingredients:
- Wooden skewers
- 4 oz Apricot Orange Jam
- 3 Tbsp whole grain mustard
- 12 oz jumbo shrimp, tail on (not frozen)
- 2 Tbsp olive oil or melted butter
Instructions:
- Soak wooden skewers in water for an hour prior to grilling.
- In a small bowl mix together 4 oz (about half of one jar) of Bonnie's Apricot Orange Jam and 3 Tbsp of grainy Dijon style mustard. Set aside.
- Clean, and dry large shrimp before threading each one onto skewers. Shrimp should have their shells and head removed but with tails on.
- Brush each loaded skewer with olive oil or melted butter, and sear over a hot grill or under a broiler for 1 minute on each side, or until opaque and slightly browned. (Using butter will result in a darker seared color.)
- Serve alongside our Dijon-Apricot Orange Dipping Sauce.
Buon appetito!
