Recipe by Cookin-jo
The sauce serves as a marinade and dipping sauce for this fantastic summer dish. From the Sable and Rosenfeld cookbook.
Top Review by Britt O's sweetie pie
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
- 1 cup guava jelly or 1 cup apple jelly
- 2 garlic cloves, finely chopped
- 2 limes, juice of
- 1 tablespoon Worcestershire sauce
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄4 teaspoon red pepper flakes
- 2 lbs shrimp, raw, large, peeled and deveined
- 1⁄4 teaspoon salt
- 10 bamboo skewers
Directions See How It's Made
- 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.