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3 Tbs. olive oil
3 Tbs. peach preserves
1 ½ Tbs. white wine vinegar
1 Tbs. Dijon mustard
1 clove of garlic
1 tsp. salt
2 lbs. raw shrimp, peeled and deveined
Mix together (preferably in a food processor) all of the marinade and
pour over the shrimp. Refrigerate
for an hour. Spread out the
shrimp on a single layer on a sheet pan and put under the broiler (the
rack should be about six inches from the broiler) and cook until browned,
about 3-4 minutes. Skewer
with toothpicks and serve immediately.
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