In a bowl, combine the Vegetable Oil (3 tablespoon), Hot Sauce (3 tablespoon), Italian Flat-Leaf Parsley (2 tablespoon), and Fresh Thyme (3 tablespoon).
Add the Shrimp (2 pound) and toss to coat. Cover with plastic wrap and refrigerate for 4 hours.
Remove shrimp from marinade and wrap each piece of shrimp with a piece of Prosciutto (0.25 pound). Lightly Salt (to taste). Use soaked bamboo skewers (or metal).
In a medium bowl whisk together the Just Jan’s® Muscadine Grape Spread (3/4 cup) and the Serrano Chili (1). Set aside half of it.
Light a grill or use an indoor grill pan. Brush the grill lightly with Oil (as needed).
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
Discard any basting spread. Drizzle the shrimp with the reserved grape spread and save the rest for dipping.