Prep Time

　　10 minutes

　　Total Time

　　30 minutes

　　One Christmas, my brother, Joshua, gifted me a jar of Blue Diamond Habanero BBQ–flavored almonds. I OD’d on them. I think I almost licked the inside of the jar after eating all the almonds. I’m pretty sure I did. Yes, I know, I’m a weirdo, but so what. They were a mood! The flavor lingered in my mind and I thought it would be perfect for a grilled shrimp recipe. I love grilling shrimp, especially in the summer, because they take no time.

　　

Ingredients

Serves 4

　　1 cup apricot preserves

　　Juice of 2 limes, plus wedges for serving

　　1 habanero pepper, seeded and small diced

　　2 tablespoons soy sauce

　　2 small garlic cloves, finely grated

　　1 teaspoon grated fresh ginger

　　2 pounds extra-large shrimp, peeled and deveined

　　Vegetable oil, for brushing

　　

Step 1

In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag andrefrigerate for 10 minutes.

　　

Step 2

Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.

　　

Step 3

Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.

　　

Step 4

Serve with the remaining sauce on the side for dipping and lime wedges.

　　Excerpted from Son of a Southern Chef: Cook With Soul by Lazarus Lynch, copyright © 2019. Photography by Anisha Sisodia. Reproduced by permission Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. All rights reserved.Buy the full book from Amazon.