Spicy Shrimp Kabobs

Seafood

1 pound shrimp
3 tablespoons oil
2 tablespoons Pick-a-pepper sauce; or Tabasco
2 tablespoons apricot preserves
1 tablespoon honey
1 teaspoon maple syrup
1 teaspoon red pepper flakes
1 teaspoon pepper; black, ground
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1 teaspoon garlic; minced
3 tablespoons lemon juice

Peel and devein shrimp. Stir together oil, Pick-a-pepper sauce (or Tabasco), preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve marinade. Thread shrimp on skewers and barbeque over medium heat. Shrimp are done when they turn white throughout. Try not to overcook as that makes them tough and chewy.