COOK IT.
Clean and devein shrimp. Using a sharp knife, slice through the curved part of the shrimp without cutting all the way through. Season with your favorite Pit Boss spice. @foodcolorspice used Pit Boss smoked Salt and Pepper rub.
Combine cream cheese, crab meat, Worcestershire, hot sauce, 1/4 tsp soy sauce, green onions, and garlic powder together in a small bowl.
Stuff the shrimp with this filling and carefully wrap each shrimp with 1-2 slices of prosciutto. Make sure to wrap tightly and cover all of the filling so it does not come out on your grill. Place stuffed shrimp on skewers, repeating with remaining shrimp.
Prepare your duck sauce for dipping by combining apricot preserves, 1 tsp soy sauce, rice wine vinegar, garlic, and chili powder until smooth.
Grill shrimp skewers on a hot, oiled grill (450°-500°F). Sear on each side for about 3-4 minutes until shrimp inside is no longer translucent.
Remove from skewers, serve with homemade sauce, and enjoy!