~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Ingredients
- 10 Jumbo Shrimp
- 1/4 c Hacienda Maize Fire-Roasted Chile Jammin’ Jelly
- 1 T EVOO (olive oil)
- Skewers (if wooden, soaked in water 1 hr)
- Tongs
- Brush for glaze
Instructions
- Prepare your cooking surface with heat and olive oil (grill: medium high, oven: broil, stove-top: medium high griddle or grill-pan)
- Mix Jammin’ Jelly and olive oil
- Toss in Jumbo Shrimp and coat well
- Skewer shrimp
- Save glaze for basting
- Start to cookin’; first side 3-4 minutes
- Glaze top surface of skewer
- Flip, glaze cooked side
- Cook to delectable just-done pink deliciousness — another 3-4 minutes
- Glaze again at finish
Courtesy of Chef Brandon Durio
! Savor !
