36 Jumbo Shrimp (shelled and deveined)

6 oz. Spicy Tasso (julienne into 1" strips)

36 Pickled Okra

5 Pepper Jelly (see below)

Crystal Hot Butter Sauce (below)

Make a 1/4" incision down the back of each shrimp and place one strip of tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour and fry.

Place cooked shrimp in a bowl with 4 oz. of Crystal 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:

1 each Red, Yellow and Green Peppers, diced

1 Jalapeno

1/4 tsp. Pepper Flakes

6 oz. Karo Light Syrup

6 oz. White Vinegar 

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. 

CRYSTAL HOT SAUCE BEURRE BLANC: 

5 oz. Crystal Hot Sauce

Pinch Garlic

Pinch Shallot

2 oz. Heavy Cream

1 1/2 lb. Butter 

Saute garlic and shallots in a pan with a little butter. Add Crystal hot sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.