Jazzy Jumbo Shrimp Kebobs 20 Large shrimp (whatever size you want) 10 wooden skewers 6.0 Oz. Jar of Jazzy Jalapeno Jelly 2 Tbsp. NRJ Spice Bounty Blend · Take the shrimp and peel them leaving the tails on and cover with NRJ Spice. · Put half of the jar of jelly in a gallon zip lock bag along with all the shrimp. · Massage the shrimp in the bag until completely coated. Let the bag sit in the refrigerator for an hour. · Put the rest of the jelly in a sauce pan with a little water. Bring back to a liquid and leave on low. · Put 2 shrimp on each skewer and throw on a medium hot grill. · Once you flip the shrimp, brush on the jelly in the sauce pan. After you've brushed either side or when the shrimp are done, you have a jazzed up appetizer for 10.
