Apricot Glazed Shrimp



3 Tbsp Apricot brandy
8 peeled and cooked jumbo shrimp
1 Tbsp water
4 thin wood or metal skewers
6 B & R Farms dried apricot halves
1 Tbsp B & R Farms Apricot Spread
2 Tbsp crumbled feta cheese
2 tsp white wine vinegar
1/2 tsp cream or milk (plus additional as needed)
1 Tbsp light olive oil
1/4 tsp dried tarragon
Pinch of cayenne pepper
4 Sweets Cherry peppers, canned
Salt and pepper to taste


In a small saucepan, heat the Apricot brandy, water, and apricots until just simmering, then cover and turn off the heat. Let sit for 15 minutes.

Mash the feta, milk, and tarragon together until almost smooth, adding a few more drops of milk if needed. Fill the sweet peppers with the feta mixture.

Dry the shrimp thoroughly between plain paper towels. On a flat surface, arrange 4 of the shrimp into two heart shapes.

Push a skewer across the tops of the shrimp, maintaining the natural curve.

Place a sweet pepper inside each ‘heart’ and push another skewer across the middle, through the shrimp and the sweet peppers.

Repeat with remaining shrimp and peppers. Preheat broiler on high heat. Place the shrimp skewers on a broiling pan.

Brush with the B & R Farms apricot spread. Broil briefly (just a few seconds) very close to the heat until lightly colored.

Set aside.

Remove the apricots from the brandy and cut into strips.

Whisk together 2 tablespoons of the brandy with the remaining ingredients.

Divide the greens between two plates and drizzle some of the dressing over the greens.

Top with the apricot strips and the shrimp skewers.

Makes two servings of Twin Hearts Apricot Glazed Shrimp Salad