Red Rhubarb Glazed Shrimp
8.5 oz 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 saucepan 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.