If you’ve ever asked me how I use my jams I’ll probably tell you that I don’t really eat them on bread (I know… The jam lady doesn’t eat her jam the normal way!) but I LOOOOOOOVE to cook with them. The mango goes great on an egg puff (that recipe is posted in an older post), the orange marmalade is great for sautéing some chicken in a pan, and I love to grill my shrimp and use the piña colada to dip them in. Well, last night I got an email from a customer telling me how THEY used the jam, and that it was absolutely amazing. Which begs the question… What could possibly make shrimp more delicious? The answer of course is….. BACON!
The recipe is super easy! Cut 1pound of bacon strips into 4 and alternate bacon and shrimp alternately onto a skewer. If you’re using bamboo skewers make sure you soak them in water for a while so they don’t catch fire and singe your food. Baste the skewers with a jar of piña colada jam (I mixed in 1/3 of a cup of white rum too… Helps with the glaze) then throw on the grill. My grill runs hot, so it only took about 3 minutes until they were ready to flip (look for nice grill marks). Rebaste the tops, flip, then baste again. Pull them off after about another 3 minutes and enjoy!
I’d like to dedicate this post to Rick, the source of inspiration. I can’t wait to tell you how much my husband LOVED LOVED LOVED your bacon idea!
~Katrina