Red Rhubarb Glazed Shrimp

1 jar Dorothy's Red Rhubarb Jelly

1 Tbls Fresh Ginger ~ 1 tsp Garlic, Chopped

1 Tbls Soy Sauce

1 pound peeled and deveined medium shrimp (36 to 42 per lb.)

Skewered – 4 to 5 per skewer.

Place Glaze ingredients in sauce pan and bring to simmer. Divide glaze. Use ½ to brush skewered shrimp then place on grill. Grill- turning and basting often until done (opaque). Glaze again before serving with reserved glaze.