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.