Recipe for: Grilled Shrimp & Prosciutto Skewers with Muscadine Grape Glaze
|3 Tbs||hot sauce (Louisiana style)|
|3 Tbs||vegetable oil, plus more for grilling|
|3 Tbs||fresh thyme|
|2 Tbs||fresh parsley|
|2 pounds||large shrimp, peeled, deveined, butterflied, tails left on|
|¾ cup||grape spread|
|1||Serrano chili, minced|
1. In a bowl combine the hot sauce, vegetable oil, thyme and parsley. Add the shrimp and toss to coat. Cover with plastic wrap and refrigerate for up to 4 hrs.
2. Remove shrimp from marinade and wrap each piece of shrimp with a piece of proscuitto. Lightly salt. Use soaked bamboo or metal skewers.
3. In a medium bowl, whisk together the Just Jan’s Muscadine Grape spread and stir in the serrano chili. Transfer half of the grape spread, set aside.
4. Light a grill or use an indoor grill pan over moderately high heat. Brush the grill lightly with oil. Grill shrimp, basting several times with the grape spread mixture. Cook shrimp until just cooked through, about 2 minutes on each side. Discard any basting spread. Drizzle the shrimp with the reserved grape spread and save the rest for dipping.
Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor its special quality and taste.
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