1/2 cup hot pepper jelly (stonewall kitchen)
4 tablespoons roasted garlic jam
4 tablespoons Franks Buffalo hot sauce
2 tablespoons pepper paste
1/2 cup dry sherry
1 onion diced
2 teaspoons garlic powder
1-teaspoon sea salt
1/2 cup sweet chili sauce (Taste of Thai)
3 cloves garlic
1 diced Serrano chili pepper
2 lbs shrimp (21-25 count)

Blend all ingredients (except shrimp) until smooth in a food processor and then pour into a bowl. Add shrimp and marinate for one hour.

Heat 1/2 cup canola oil in a cast iron pan and sauté shrimp. Make sure juices from shrimp and marinade are at a minimum, in order for shrimp to brown. Remove shrimp from pan and add marinade. Heat until bubbly over medium heat. Squeeze the juice of 1 lime and zest to mixture. Return shrimp to pan to heat and then serve.