Shrimp with Ginger Sauce and Orange Rice Pilaf

My cousin Catherine Burton made this shrimp dish for brunch and passed the recipe on to me. She found it in Real Simple magazine, and it truly is "real simple." It seems to be intended as an appetizer or party snack, but I made it as a main dish with pilaf and a green salad and it made a delicious light meal..

Shrimp with Ginger Sauce

3/4 cup apricot preserves
1 tablespoon grated fresh ginger
1/2 teaspoon Kosher salt, divided use
black pepper
1 pound large shrimp, peeled and deveined (tails left on)

Preheat broiler.
In a small saucepan, cook preservves, ginger, and 1/4 teaspoon Kosher salt over medium heat, stirring, until melted -- about 2 minutes.
Place shrimp on a rimmed baking sheet, drizzle with 3 tablespoons of apricot sauce, and season with pepper and remaining salt.
Broil until browned in spots and opaque -- about 3 or 4 minutes.
Serve with remaining sauce.

Orange Rice Pilaf

3 cups cooked rice
juice of one orange
zest of one orange
1/2 onion, finely chopped
1/2 green pepper, finely chopped
2 tablespoons golden raisins
2 tablespoons slivered toasted almonds
salt and white pepper as needed

In a large saucepan, saute onion and green pepper in a small amount of butter until softened. Add rice, orange juice, and raisins. Cover and simmer until rice is heated through and raisins are plumped -- about 20 minutes -- adding water and/or orange juice as needed. Toss with almonds and orange zest before serving. Add salt and white pepper to taste.