Grilled Shrimp with Muscadine Grape Glaze

Ingredients

Servings

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

US / METRIC

3 Tbsp

Hot Sauce

Louisiana-style, like Crystal or Red Rooster

3 Tbsp

Vegetable Oil

plus a bit more for grilling

3 Tbsp

Chopped Fresh Thyme

2 Tbsp

Chopped Italian Flat-Leaf Parsley

2 lb

Shrimp , peeled

3/4 cup

Just Jan’s® Muscadine Grape Spread

5 oz

Prosciutto

to taste

Salt

1

Serrano Chili , minced

as needed

Oil

Cooking Instructions

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Step 1

In a bowl, combine the Vegetable Oil (3 Tbsp) , Hot Sauce (3 Tbsp) , Italian Flat-Leaf Parsley (2 Tbsp) , and Fresh Thyme (3 Tbsp) .

Step 2

Add the Shrimp (2 lb) 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 (5 oz) . 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 (3/4 cup) 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.