Shrimp with Apricot, Chili and Pistachio (Gluten Free)
Sweet and spiced this grilled shrimp has flavors that will leave you wanting more! Serve it alone or with a steak, or just for an appetizer.
Ingredients
- 1 lb extra large shrimp 21-25/lb (about 24), peeled and tails removed - thawed if using frozen
- 3 tbsp extra virgin olive oil
- 2-3 large cloves garlic, minced or pressed
- ¼-½ teaspoon crushed red pepper, gf use more for more heat
- ½ teaspoon Kosher salt or ⅜ teaspoon fine salt
- ½ teaspoon paprika, gf
- ¼ teaspoon smoked paprika, gf
- ¼ teaspoon crushed dried rosemary, gf or ½ teaspoon minced fresh rosemary
- ½ teaspoon crushed fennel seed, gf
- ¼ teaspoon dried oregano, gf or ½ teaspoon fresh minced oregano
- 1 teaspoon chopped fresh Italian parsley
- 2 strips bacon, gf, cooked crisp and cut into thin strips or pancetta, gf
- 2-3 tbsp apricot preserves, gf warmed
- ¼ cup roasted and unsalted pistachios, shelled and chopped
- fresh minced Italian parsley to top
Instructions
- In a bowl stir together the olive oil, garlic, salt, crushed red pepper, paprika, smoked paprika, rosemary, fennel, oregano, and parsley.
- Dry the shrimp. Pour the marinade over the shrimp. Stir together and marinate for 30-40 minutes. While the shrimp is marinating, cook the bacon slices until slightly crisp. Slice into thin strips. Set aside.
- Grill the shrimp on a hot grill for 1½ -2 minutes per side. Remove from the grill to a platter. Spread each shrimp with warm apricot preserves. Sprinkle with pistachios. Add a few thin strips of bacon to each and finish with minced parsley.