Grilled Shrimp with Muscadine Grape Glaze
(Adapted from Andrew Zimmern’s Kitchen Adventures on Food and Wine)
Grilled Shrimp with Muscadine Grape Serrano Glaze
3 Tbsp. hot sauce (Louisiana style, like Crystal or Red Rooster)
3 Tbsp. vegetable oil, plus a bit more for grilling
3 Tbsp. fresh thyme
2 Tbsp fresh flat leaf Italian parsley
2 lbs. large shrimp – peeled, deveined, butterflied, tails left on
1/4 lb. prosciutto
salt
3/4 c. Just Jan’s Muscadine Grape Spread
1 serrano chili minced (or sliced)
In a bowl combine the hot sauce, vegetable oil, thyme and parsley. Add the shrimp and toss to coat. Cover with plastic wrap. Refrigerate for 4 hrs. (We didn’t take this time. The dish still turned out well, but I’m sure would be even better if marinated)
Remove shrimp from marinade and wrap each piece of shrimp with a piece of proscuitto. Lightly salt. Use soaked bamboo skewers (or metal)
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.
Light a grill or use an indoor grill pan. Brush the grill lightly with oil. 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 side. Discard any basting spread. Drizzle the shrimp with the reserved grape spread and save the rest for dipping.
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