Skewered Shrimp with Sweet Heat Bayou Sauce

(Complements of Chef John Reason)


2 lbs 26/30 peeled shrimp
3 tbs cane syrup
1 tsp Creole seasoning
1 tbs olive oil
1 tbs minced garlic
1 tsp minced fresh thyme
1/4 cup jalapeno pepper jelly
¼ cup white wine
¼ cup shrimp or chicken stock
1 tbs lemon juice
4 tbs chilled butter, cut in chunks


  • Combine shrimp, cane syrup, seasoning and marinate for 15 minutes.

  • Place shrimp on pre-soaked skewers.

  • Cook shrimp on gas or wood fired grill and set aside.

  • In a sauce pan, heat 1 tbs olive oil and saute garlic until slightly brown.

  • Add thyme, pepper jelly, wine, stock and lemon juice.

  • Lower heat and simmer until reduced by half, approximately 15 minutes.

  • Lower heat to lowest setting and add butter in chunks until melted. Remove from heat.

Toss grilled shrimp in sauce and serve.