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Shrimp Kabobs With Dijon-Sesame Glaze
Ingredients:
| ¼ cup | FRENCH'S® Dijon Mustard | 50 mL |
| ¼ cup | FRANK'S® REDHOT® Cayenne Pepper Sauce | 50 mL |
| 1 cup | apricot or peach preserves | 250 mL |
| 2 tbsp | butter | 30 mL |
| ½ tsp | sesame oil | 2 mL |
| 2 lb | jumbo shrimp, peeled and deveined | 1 kg |
| 2 | small green or yellow zucchini, cut into chunks | 2 |
| 18 | small mushroom caps | 18 |
| 1 | large bell pepper, cut into chunks | 1 |
Directions:
COMBINE preserves, mustard, Frank's RedHot Sauce and butter in medium saucepan. Simmer 3 min. over medium-high heat until melted and flavors are blended. Stir in sesame oil. Transfer ¾ cup (175 mL) glaze to serving dish; reserve.
ALTERNATE shrimp and vegetables on 6 metal skewers.
COOK shrimp kabobs on greased grill about 5 min. until shrimp turn pink, basting with remaining glaze and turning frequently. Serve with reserved glaze.
