• Prep the Apricot Sauce & Glaze:
• In a small bowl, stir together the apricot jam, apple cider vinegar, and chopped red chili. The acid cuts the sugar, while the chili adds heat.
• Spoon 2 tablespoons of this mixture into a separate bowl and whisk in 1 tablespoon of olive oil to make your brushable glaze.
• Save the rest of the jam mixture as a dipping sauce.

Shave the Zucchini:

• Use a vegetable peeler or mandolin to slice the zucchini lengthwise into long, paper-thin ribbons. Stop when you hit the seedy core. Pat the ribbons completely dry with paper towels to prevent steaming.

Assemble the Skewers:

• Fold a zucchini ribbon back and forth into an accordion "S" shape. Pierce the folded ribbon onto your skewer, followed by a raw shrimp.
• Repeat the pattern until all shrimp are used.
• Drizzle the skewers with the remaining 1 tablespoon of olive oil, then season with salt and pepper.

Grill Pan Execution:

• Heat a ridged grill pan over medium-high heat until smoking hot.
• Lay the skewers down. Press down gently and cook for 2 minutes without moving them to lock in deep, dark grill marks.

Flip, Glaze, and Finish:

• Flip the skewers. Immediately brush the grilled side generously with your apricot glaze.
• Cook for 2 more minutes until the shrimp turn opaque pink and the glaze caramelizes.
• Serve: Transfer to a platter, shower with fresh mint ribbons, and serve immediately with the remaining dipping sauce.