Skewered Shrimp and Ham with Apple Jelly

Skewered Shrimp and Ham with Apple Jelly

Total Time: 50 mins, Yield: 45 pieces

Ingredients:

• 3 tablespoons Apple Hot Pepper Jelly, heated just until melted

• 3 tablespoons vegetable oil, plus more for grilling

• 3 tablespoons fresh thyme

• 2 tablespoons finely chopped parsley

• 2 pounds large shrimp—shelled, deveined, and butterflied, tails left on

• 3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces

• Salt

• 3/4 cup Bushel of Apple Jelly

• 1/4 cup apple juice

• 1 serrano chile, minced

Directions:

1. In a large bowl, combine the melted Apple Hot Pepper Jelly with the 3 tablespoons of vegetable oil and the thyme and parsley. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.

2. Remove the shrimp from the marinade, wiping off some of the excesses. Lay a piece of ham in the curl of a shrimp. Wrap the shrimp around the ham and secure it with a toothpick. Repeat with the remaining ham and shrimp. Season lightly with salt.

3. In a medium bowl, whisk the Bushel of Apple Jelly with the apple juice and chile. Transfer half of the Bushel of Apple Jelly glaze to a small serving bowl and set aside.

4. Light a grill or preheat a grill pan and lightly brush with oil. Grill the shrimp over moderately high heat, basting several times with the remaining Bushel of Apple Jelly glaze, until just cooked through, about 2 minutes per side. Discard the Bushel of Apple Jelly glaze used for basting. Drizzle the grilled shrimp with a spoonful of the reserved Bushel of Apple Jelly glaze and serve, passing any remaining glaze for dipping.