In a small saucepan, cook 3/4 cup apricot preserves, 1 tablespoon grated fresh ginger, and 1/4 teaspoon kosher salt over medium heat, stirring until melted, about 2 minutes. Place 1 pound peeled and deveined large shrimp (about 16) on a rimmed baking sheet, drizzle with 3 tablespoons the apricot sauce, and season with 1/4 teaspoon each kosher salt and black pepper. Broil until browned, about 3-4 minutes. Serve with the remaining sauce.
*from Real Simple magazine, August 2010