Wooden skewers
1/4 c. lemon juice
Dash red hot sauce
1 can whole water chestnuts
1/3 c. apricot preserves
8 lg. apricots, pitted & quartered
1 tsp. lemon peel
1 clove garlic, crushed
1/2 tsp. salt
1/4 lb. snow peas, blanched
1/2 c. salad oil
1 lb. shrimp, peeled & deveined

Stir lemon peel, juice, garlic, hot sauce, salad oil and salt; set aside. Soak skewers in water at least 1 hour. Drain. Wrap water chestnuts with snow peas. Alternate shrimp, apricots and water chestnuts. Place in single layer in roasting pan. Pour marinade over. Refrigerate 1 hour.

Grill 6" from heat 2 minutes then turn. Mix marinade with apricot preserves. Cook over medium heat until preserves melt. Serve with kebabs.