Skewered Shrimp and Ham with Apple Jelly

• 3 tablespoons hot sauce, preferably Crystal
• 3 tablespoons vegetable oil, plus more for grilling
• 3 tablespoons fresh thyme
• 2 tablespoons finely chopped parsley
• 2 pounds large shrimpshelled, 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 apple jelly
• 1/4 cup apple juice
• 1 serrano chile, minced

1. In a large bowl, combine the hot sauce with the 3 tablespoons of vegetable oil and the thyme and parsley.
2. Add the shrimp and toss well to coat.
3. Cover with plastic wrap and refrigerate for 4 hours.
4. Remove the shrimp from the marinade, wiping off some of the excess.
5. Lay a piece of ham in the curl of a shrimp.
6. Wrap the shrimp around the ham and secure with a toothpick.
7. Repeat with the remaining ham and shrimp.
8. Season lightly with salt.
9. In a medium bowl, whisk the apple jelly with the apple juice and chile.
10. Transfer half of the jelly glaze to a small serving bowl and set aside.
11. Light a grill or preheat a grill pan and lightly brush with oil.
12. Grill the shrimp over moderately high heat, basting several times with the remaining jelly glaze, until just cooked through, about 2 minutes per side.
13. Discard the jelly glaze used for basting.
14. Drizzle the grilled shrimp with a spoonful of the reserved jelly glaze and serve, passing any remaining glaze for dipping.

hot sauce, vegetable oil, fresh thyme, parsley, ham, salt, apple jelly, apple juice, serrano chile

Taken from www.foodandwine.com/recipes/skewered-shrimp-and-ham-apple-jelly (may not work)