Ingredients

• 1 cup apricot preserves
• Juice of 2 limes, plus wedges for serving
• 1 habanero pepper, seeded and small diced
• 2 tablespoons soy sauce
• 2 small garlic cloves, finely grated
• 1 teaspoon grated fresh ginger
• 2 pounds extra-large shrimp, peeled and deveined
• Vegetable oil, for brushing

Instructions

1. In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
2. Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
3. Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
4. Serve with the remaining sauce on the side for dipping and lime wedges.