- 1 lb 16/20 wild caught American shrimp
- 20 rosemary skewers, bottom leaves removed
- 2 Tbsp vegetable oil
- salt and pepper to taste
Cranberry, Jalapeño & Orange Glaze
- 8 oz fresh cranberries
- 2 cups apple cider
- 1 Tbsp jalapeño, chopped
- 1/3 cup honey
- 1 Tbsp garlic, chopped
- 1 Tbsp orange zest
- 1/2 tsp salt
Combine all glaze ingredients and simmer for 10 minutes. Cool and reserve.
Sauté shrimp with oil, salt and pepper for 2-3 minutes over high heat.
Cut rosemary into 4–5 inch pieces stripping the bottom 2 inches off each one.
Skewer shrimp with rosemary. Brush shrimp with glaze and place in 400 degree oven for 2-3 minutes.
Place on platter and drizzle with more glaze.