Grilled Shrimp with Muscadine Grape Glaze

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

45 mL

Hot Sauce

Louisiana-style, like Crystal or Red Rooster

45 mL

Vegetable Oil

plus a bit more for grilling

7 g

Chopped Fresh Thyme

6 g

Chopped Italian Flat-Leaf Parsley

905 g

Shrimp , peeled

240 g

Just Jan’s® Muscadine Grape Spread

135 g

Prosciutto

to taste

Salt

1

Serrano Chili , minced

as needed

Oil

Cooking Instructions

HIDE IMAGES

Step 1

In a bowl, combine the Vegetable Oil (45 mL) , Hot Sauce (45 mL) , Italian Flat-Leaf Parsley (6 g) , and Fresh Thyme (7 g) .

Step 2

Add the Shrimp (905 g) and toss to coat. Cover with plastic wrap and refrigerate for 4 hours.

Step 3

Remove shrimp from marinade and wrap each piece of shrimp with a piece of Prosciutto (135 g) . Lightly Salt (to taste) . Use soaked bamboo skewers (or metal).

Step 4

In a medium bowl whisk together the Just Jan’s® Muscadine Grape Spread (240 g) and the Serrano Chili (1) . Set aside half of it.

Step 5

Light a grill or use an indoor grill pan. Brush the grill lightly with Oil (as needed) .

Step 6

Grill shrimp over moderately high heat. Baste shrimp several times with the grape spread mixture. Cook shrimp until just cooked through, about 2 minutes on each

Step 7

Discard any basting spread. Drizzle the shrimp with the reserved grape spread and save the rest for dipping.