Chef Jamie Shannon prepares
Shrimp and Tasso with Five Pepper Jelly

Ingredients: 36 Jumbo shrimp (shelled and deveined) 6 oz. Spicy tasso (julienne into 1" strips) 36 Pickled okra 5 Pepper jelly (see below) Tabasco Hot Butter Sauce (below) Method: Make a 1/4" incision down the back of each shrimp and place one stripe of tassori on each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour and fry. Placed cooked shrimp in a bowl with 4 oz. of Tabasco hot butter sauce and toss until well coated. Spread 5 pepper jelly on the bottom of a small dish and arrange shrimp on the plate alternating with the pickled okra. FIVE PEPPER JELLY Ingredients: 1 each Red, Yellow and Green peppers diced 1 Jalapeno 1/4 tsp. Black pepper 3 oz. Honey 6 oz. White vinegar Method: Put honey and vinegar in a pot and reduce until sticky. Add remaining ingredients and cook until the peppers are soft. Add salt to taste.