1 cup apricot preserves
Juice from 2 limes
1 habanero
2 Tbsp soy sauce
2 Garlic cloves – finely grated
1 tsp grated fresh Ginger
2 lb extra-large Shrimp (peeled and deveined)
Canola oil

Make Some Sauce
In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger.
Transfer half the sauce to a large Ziploc bag and add the shrimp.
Keep the other half of the sauce for later.
Seal the bag and refrigerate for 10 minutes.

Heat It Up
Heat a grill and a large grill pan to high.
Brush the pan with oil.
Soak bamboo skewers in water while you’re waiting (or use metal).

Get Them Ready
Thread 5 shrimp onto a bamboo or metal skewer
Discard the sauce in the bag
Grill until you see a little char on both sides (about 4 min).

Serve Em Up!
Serve with some lime wedges and the remaining sauce on the side for dipping.