Cook The Book: Skewered Shrimp With Apricot-Curry Glaze

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3 tablespoons olive oil

3 tablespoons apricot preserves

1 1/2 tablespoons white wine vinegar

2 1/4 teaspoons Dijon mustard

2 1/4 teaspoons curry powder

2 garlic cloves, minced

18 uncooked large shrimp, peeled, tails left intact, deveined

6 10- to 12-inch skewers

Shredded iceberg lettuce

Lemon wedges

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