250 mL apricot preserves or peach preserves
50 mL FRENCH'S® Dijon Mustard
50 mL FRANK'S RedHot® Cayenne Pepper Sauce
30 mL butter
2 mL Sesame oil
1 kg jumbo shrimp, peeled and deveined
2 small green or yellow zucchini, cut into chunks
18 small mushroom caps
1 large bell pepper, cut into chunks
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.