3/8-cup Apricot preserves
3/8-cup Rice Vinegar
3/8 oz. Chile Garlic Paste
1/8-brunch of Cilantro
15-ea. 16/20 Shrimp
2-cup Peanuts
5 Lime wedges

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.