The sauce serves as a marinade and dipping sauce for this fantastic summer dish. From the Sable and Rosenfeld cookbook.
- Soak bamboo skewers in water for at least 30 minutes.
- In a small saucepan combine jelly, garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts.
- Thread shrimp onto skewers, about 4 per skewer if using large shrimp.
- Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes.
- Preheat grill on high and sprinkle shrimp with salt on both sides.
- Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp.
- Place remaining sauce in a serving dish for dipping.
- Prep time includes time to marinate but not to soak the skewers.
First time for us to grill shrimp and I looked at many recipes and chose this one. Really glad as I liked the sweet and spicy. I used apple jelly as I could not find the other one. Only thing next time I will increase the amount of sauce as we ended up not having enough for dipping but it was perfect. Thank you
Made tonight for fathers day & it was a hit. Very easy to make and not to spicy. Both kids and adults loved it. I doubled the recipe & barely had enough glaze for 2 lbs of shrimp.
so amazing! the only jelly I had was apricot, so I used that, and it got a big thumbs up from the bf and his buddies. thanks sooo much for this. Its for sure a keeper!!