Cooking Instructions
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Step 1
In a bowl, combine the Vegetable Oil (3 tablespoon), Hot Sauce (3 tablespoon), Italian Flat-Leaf Parsley (2 tablespoon), and Fresh Thyme (3 tablespoon).
Step 2
Add the Shrimp (2 pound) 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 (0.25 pound). 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.
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