Mix together the preserves, rice
vinegar, and chile garlic paste (this can be found in specialty markets).
Bring to a boil and remove from the heat. Mix well, Rough chop the
cilantro. When the mixture reaches room temperature add the cilantro.
You can make this ahead of time and it will hold two weeks in your
refrigerator. Skewer the shrimp (3 to a skewer) and lightly grill
shrimp on both sides. Dip the shrimp into the glaze, roll in peanuts
and serve over your favorite spicy salad or slaw.
I serve this over Kim Chi at the Regatta. Kim
Chi is a traditional Korean side dish made from fermented cabbage,
vegetables and chilled. It's wicked hot!
This appetizer goes great with a refreshing
beverage such as a light white wine or if your not into that a ice
cold Coors Light. |
