Cooking for Zo

I had been experimenting once more with our Apricot Ginger/Galangal Sauce and came across this variation that I thought would taste great on shrimp. I went out to the store, grabbed some prawns and tested it out. Although I am not a fan of sweet and spicy shrimp I have to say, test successful! The apricot, ginger jalapeno flavor really meshed well with the grilled prawns and I found myself wishing I had made more. Now I want to try it on some salmon!

Ingredients:

12 large prawns

Apricot Galangal Sauce
1/4 cup Apricot preserves
1 tbsp cider vinegar
1 tsp soy sauce
2 tbsp fresh chives (diced)
1/2 tsp fresh galangal (minced, galangal is a Thai ginger)
1/2 tsp red pepper flakes
2 pinches ground ginger
2 pinches brown sugar
1 jalapeno or 1 Thai chili (diced, optional)

1 tbsp Pineapple

1/2 of a Jalapeno (seeded, diced)

1/8 tsp liquid smoke (mesquite flavored)

Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.