Glazed Barbeque Shrimp | Paula Deen

Ingredients

• 1 1/2 lb peeled and deveined jumbo shrimp
• 2/3 cup recipe follows, or store-bought barbeque sauce
• 1/3 cup apricot jam
• 2 teaspoons plus 1/3 cup apple cider vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1 (8 oz) can tomato sauce
• 3 tablespoons molasses
• 2 tablespoons ketchup
• 2 tablespoons minced onion
• 2 tablespoons dark brown sugar
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon plus more for shrimp salt
• 1/4 teaspoon freshly ground, plus more for shrimp Black pepper
• 2 cloves finely chopped garlic
• 1 seeded and minced, optional jalapeño