Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5)

Ingredients

• 8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes
• 1/4 cup grapeseed oil
• 3 cups chicken or vegetable stock (broth can be substituted)
• 1 tablespoon minced garlic
• 1/4 teaspoon kosher salt
• 1 1/3 cup (250 g) polenta
• 1 cup heavy cream
• 1/4 cup coconut milk
• 6 ounces unsalted butter, cut into 1/2-inch pieces
• Freshly ground black pepper
• Olive oil (for grilling)
• 8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces
• 1/2 cup sugar
• 1 teaspoon lemon juice
• 2 slices of ginger, peeled, 1/4- inch slices
• 1/2 cup diced apricot, small pieces
• 1/2 cup diced tomato, seeds removed
• 1/2 cup diced avocado
• 1/4 teaspoon finely diced Serrano chili, add more if you like more heat
• 1 tablespoon thinly sliced mint leaves
• 2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed
• Ground chili pepper
• Smoked paprika
• Salt and pepper
• Olive oil