Prep Time: 15 minutes
1. Heat skillet with olive oil. Saute shrimp in batches until pink but not cooked entirely. Remove from skillet and set aside.
2. Melt butter in skillet and crush garlic into pan. Add crushed red pepper and saute until aroma of garlic is evident.
3. Add dry white wine and scrap up any browned pieces from bottom of pan. Add jelly, and two kinds of mustard. Whisk together and let cook for 2-3 minutes.
4. Return shrimp to skillet and finish cooking in the hot sauce.
5. Serve over rice.
Use 21-25 size shrimp for best results.