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Apricot-Curry Glazed Shrimp Skewers

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24 large shrimp (about 1 1/3 pounds)

1/2 cup apricot preserves

2 tablespoons light stick butter, melted

1 tablespoon dijon mustard

2 teaspoons curry powder

1 1/2 teaspoons rice vinegar

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon freshly ground black pepper

cooking spray

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