19 Crimes Chardonnay

Grower: Baileys of Glenrowan
Grape Variety: Chardonnay
Style: Tropical and Buttery
Country: Australia
Appellation: Victoria
Vintage: 2019/20
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl

Skewered Shrimp and Ham with Apple Jelly

Cooking Time: 00 hrs 50 mins (approx.)
Number of Servings: 45

INGREDIENTS

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