Apricot-Lime Glazed Shrimp

recipe courtesy Family Circle

Apricot-Lime Glazed Shrimp

1 cup rice

1/2 pound snow peas, trimmed

1 tablespoon olive oil

1/2 cup cilantro, chopped

1/2 cup apricot preserves

3 tablespoons reduced-sodium soy sauce

3 tablespoons lime juice

1/4 teaspoon red pepper flakes

1 1/2 pounds jumbo shrimp (about 24), shelled and deveined

Cook rice following package directions, about 15 minutes. Meanwhile, bring a medium pot of lightly salted water to a boil; add snow peas and cook 4 minutes. Drain and toss with cooked rice, olive oil and cilantro.

Combine apricot preserves, soy sauce, lime juice and red pepper flakes. Stir 4 tablespoons of the mixture into rice. Cover and refrigerate until ready to serve.

Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray. Reserve 2 tablespoons of the apricot mixture. Brush remaining mixture on shrimp and grill 2 to 3 minutes per side or until cooked through.

Serve shrimp with rice and reserved sauce. Serves 4.

* I used brown rice in this recipe and cooked according to package directions.