Kickin' Shrimp

This dish is scrumptious and simple to make!

• 24 jumbo shrimp, peeled and deveined
• 1 ounce pepper ham from the deli  sliced into 2" strips
• 1/2 cup sifted all-purpose flour
• Creole seasoning
• 1/2 cup vegetable oil

• 1 cup white wine
• 1 bell pepper diced
• 2 tablespoons shallots, minced
• 
6 medium cloves garlic, peeled and minced

• 6 tablespoons unsalted butter, softened
• 1/2  - 1 teaspoon crushed red pepper

• Kosher salt, to taste

• 1 jar Pepper Jelly
• Fresh parsley

Kickin’ Sauce:
Over medium heat, simmer wine, shallots, bell pepper and garlic until reduced by half, stirring frequently. Slowly add the softened butter, a bit at a time, into the pot, while stirring. Add salt and crushed red pepper to taste. Set aside.

Make a 1/4-inch deep incision down the back of each shrimp where it has been deveined, and place one pepper ham strip in each incision. Secure with a toothpick. Combine the all-purpose flour with Creole seasoning, and lightly dust each piece of shrimp with the seasoned flour. Fry the shrimp in the vegetable oil in a large skillet over medium heat for about 30 seconds on each side. Shrimp should be firm with a nice red-brown color. Remove shrimp and place on a paper towel for a few seconds to drain. 

Toss shrimp in a bowl with kickin’ sauce to coat thoroughly, and remove the toothpicks. Place 2 tablespoons of Pepper Jelly on each plate into a pool, and arrange 4-5 shrimp onto the pepper jelly. Sprinkle with fresh parsley.

Serve with rice.