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
3 Tbsp whole grain mustard
12 oz jumbo shrimp, tail on (not frozen)
2 Tbsp olive oil or melted butter
Instructions:
1. Soak wooden skewers in water for an hour prior to grilling.
2. 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.
3. Clean, and dry large shrimp before threading each one onto skewers. Shrimp should have their shells and head removed but with tails on.
4. 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.)
5. Serve alongside our Dijon-Apricot Orange Dipping Sauce.
Buon appetito!
