Ingredients for 6 servings:
1. 1 cup guava jelly or 1 cup apple jelly
2. 2 garlic cloves, finely chopped
3. 2 limes, juice of
4. 1 tablespoon Worcestershire sauce
5. 1 jalapeno pepper, seeded and finely chopped
6. 1/4 teaspoon red pepper flakes
7. 2 lbs shrimp, raw, large, peeled and deveined
8. 1/4 teaspoon salt
9. 10 bamboo skewers
Directions:
1. Soak bamboo skewers in water for at least 30 minutes.
2. In a small saucepan combine jelly, garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts.
3. Thread shrimp onto skewers, about 4 per skewer if using large shrimp.
4. Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes.
5. Preheat grill on high and sprinkle shrimp with salt on both sides.
6. Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp.
7. Place remaining sauce in a serving dish for dipping.
8. Prep time includes time to marinate but not to soak the skewers.