Sweet-and-Sour Shrimp Kebabs

Ingredients

• 0.5 cup canola oil 
• 0.3 cup basil leaves fresh chopped
• 2 cloves garlic smashed
• 1 tablespoon ginger grated peeled
• 0.3 cup brown sugar light packed
• 0.3 cup juice of lime 
• 1  lime zest cut into wedges
• 0.3 cup mustard hot chinese
• 4 servings olive oil for the grill
• 1 cup peach preserves 
• 0.3 teaspoon pepper flakes red
• 0.3 cup rice vinegar (unseasoned)
• 1 pinch salt 
• 1.5 pounds shrimp deveined peeled per pound), and
• 1 teaspoon chili sauce sweet

Equipment

• bowl
• whisk
• grill
• ziploc bags
• skewers

Directions

1. Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl.
2. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
3. Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
4. Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side.
5. Serve with the sauce.
6. Photograph by Antonis Achilleos