This recipe engages all five taste senses marrying the hot bitter savory flavors of blackening spice with a fruity sweet-spicy Asian-inspired glaze that is delicious on shrimp or poultry. If you have any leftover glaze, it will keep in a sealed container in the fridge for a week. Serve these delicious shrimp with a vegetable couscous or rice and veggies for a quick and easy main course, or as a starter salad with mixed greens dressed lightly with a citrus vinaigrette.

Glazed Yin-Yang Shrimp
Serves 4
Soak some bamboo skewers in warm water for at least an hour while you prepare the shrimp. This step will prevent the skewers from burning on the grill.

INGREDIENTS
12-16 extra-large shrimp shelled and deveined (or 8 as a starter)
For the blackening spice:

• 2 ½ tablespoons paprika

• 1 tablespoons salt

• 2 tablespoons garlic powder

• 2 teaspoons black pepper

• 1 teaspoon white pepper

• 1 tablespoon onion powder

• ½ teaspoon cayenne pepper

• 1 tablespoon dried oregano

• 1 tablespoon dried thyme

Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices.

For the glaze:

• ¼ cup apricot jam

• 1 tablespoon sweet soy sauce (available at any Asian market or the International section of your supermarket)

• 1 tablespoon grated ginger

• 1 teaspoon lime zest

• 1 teaspoon lemon zest

• 2 teaspoons of hot sauce (I used Peachy Habanero Hot Sauce, but any hot sauce will do

• ¼ teaspoon 5 Spice Powder- optional but recommended (available at any Asian market or the International section of your supermarket)

• 1 teaspoon sesame oil

Combine the ingredients in a saucepan over medium heat. Bring the mixture to a slow boil and lower the heat, stirring frequently, until the jam melts and a sauce forms. Simmer over low heat for a few minutes, remove from the heat and allow the flavors to meld for 10 or 15 minutes before using.

PREPARATION
1. Drizzle the shrimp with a tablespoon of olive oil and stir to coat.
2. Sprinkle 1-2 tablespoons of blackening spice over the shrimp and stir to coat well.
3. Allow the shrimp to marinate in the fridge for at least 20 minutes up to an hour.
4. Thread the shrimp onto the bamboo skewers. (See the photo to thread the shrimp in a yin-yang pattern on the skewers.)
5. Lightly oil the grates on your pre-heated hot grill.
6. Place the shrimp on the hot grill and brush with the sauce; grill for 2 minutes.
7. Flip the shrimp, brush with sauce, and grill for 2 minutes.
8. Remove from the grill to plate and serve while hot.

Wine pairing: dry-Riesling, Viognier, Chenin Blanc, Fume Blanc, or Gewürztraminer are good choices to pair with this spicy, fruity dish. Avoid wines with heavy tannins.