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Skewered Shrimp and Ham with Apple Jelly
© Stephanie Meyer

Skewered Shrimp and Ham with Apple Jelly

  • SERVINGS: Makes about 45 pieces

Andrew Zimmern’s Kitchen Adventures

Andrew Zimmern’s grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.

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  1. 3 tablespoons hot sauce, preferably Crystal
  2. 3 tablespoons vegetable oil, plus more for grilling
  3. 3 tablespoons fresh thyme
  4. 2 tablespoons finely chopped parsley
  5. 2 pounds large shrimp—shelled, deveined and butterflied, tails left on
  6. 3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
  7. Salt
  8. 3/4 cup apple jelly
  9. 1/4 cup apple juice
  10. 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. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
  2. Remove the shrimp from the marinade, wiping off some of the excess. Lay a piece of ham in the curl of a shrimp. Wrap the shrimp around the ham and secure with a toothpick. Repeat with the remaining ham and shrimp. Season lightly with salt.
  3. In a medium bowl, whisk the apple jelly with the apple juice and chile. Transfer half of the jelly glaze to a small serving bowl and set aside.
  4. Light a grill or preheat a grill pan and lightly brush with oil. Grill the shrimp over moderately high heat, basting several times with the remaining jelly glaze, until just cooked through, about 2 minutes per side. Discard the jelly glaze used for basting. Drizzle the grilled shrimp with a spoonful of the reserved jelly glaze and serve, passing any remaining glaze for dipping.