My husband’s favourite treat is shrimp. I found some on sale recently and could not resist making this just for him. It is slightly exotic and very bright, which is great on these grey winter days.
Four to 6 hours before serving, heat a sauté pan over medium-high heat. Add 2 tbsp. of the oil to the pan and sauté the red onion for 2 to 3 minutes, or until translucent. Add the jalapeño and garlic and sauté for a further 2 to 3 minutes, or until tender and fragrant but not browned. Place the onion mixture in a bowl with the rest of the olive oil. Add the mustard and lemon juice and whisk. Let cool to room temperature.
Place shrimp, apricots, and green onions in the marinade and toss to coat. Cover and refrigerate for 3 to 4 hours, tossing occasionally.
Preheat grill to medium-high, 450ºF.
Thread 2 pieces of apricot, 2 shrimp, and 2 pieces of green onion on each of the soaked skewers. Place on the grill for 3 to 4 minutes a side, basting with the marinade. Discard remaining marinade when skewers are done (when shrimp have just turned deep pink).
Arrange on a platter with peanut sauce or honey mustard on the side.
TIP: Shrimp can be prepped, marinated, and placed on the skewers no more than, up to, 24 hours ahead. Wrap and refrigerate until 30 minutes before grilling.
Microwave peanut butter on High for 10 to 20 seconds to soften.
Place in the bowl of a food processor or whisk together the softened peanut butter, warm water, coconut milk, rice vinegar, soy sauce, rice wine, cilantro, sesame oil, lime juice, garlic, and chile.
Slowly add oil in a stream while processing or constantly whisking to form a smooth emulsion. Whisk in additional warm water, 1 tsp. at a time, if sauce is too thick. Season with salt and pepper.
Refrigerate until needed. Keeps, covered, in the refrigerator up to 10 days.
This sauce can also be used in stir fry and a dip for other things. I will definitely be making this as an appetizer for parties in the future. But what is your favourite way to serve shrimp?