Prosciutto wrapped shrimp
60 Minutes | Serves 4
Shrimp
1 lb 12/15 Jumbo Shrimp Deveined and Peeled, Tail On
8 Thin Slices Prosciutto
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Honey-Apricot Glaze
½ cup Dark Brown Sugar Packed
½ cup Apricot Preserves
¼ cup Honey
1 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Balsamic Vinegar
¼ cup Warm Water
½ tsp Kosher Salt
Pinch of Grated Nutmeg
Start by making the glaze to allow it to cool prior to serving. Combine all of the glaze ingredients into a small saucepan. Whisk all ingredients together and break up any large pieces of apricot.
Place the saucepan on high heat and bring to a boil. Immediately reduce the heat to medium low and maintain a simmer for 5 minutes, whisking occasionally. Remove from the heat and allow to cool to room temperature to thicken.
Set the oven to broil.
Place the shrimp in a medium-sized mixing bowl. Add the lemon juice, extra virgin olive oil, kosher salt and black pepper. MIx all ingredients together.
Cut the prosciutto in half lengthwise to wrap two pieces of shrimp per slice. Lay the prosciutto flat and tightly spiral wrap it around the shrimp, starting from the head. Do not wrap the tail.
Line a sheet pan with aluminum foil and spray with nonstick cooking spray. Arrange the wrapped shrimp on the sheet pan leaving room between each portion.
Place under the broiler for 3-4 minutes on the first side depending on how crispy you like the prosciutto. Do not broil for more than 4 minutes or the shrimp will overcook.
Flip the wrapped shrimp and broil for an additional 3 minutes. Serve with cooled glaze.
Shrimp
1 lb 12/15 Jumbo Shrimp Deveined and Peeled, Tail On
8 Thin Slices Prosciutto
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Honey-Apricot Glaze
½ cup Dark Brown Sugar Packed
½ cup Apricot Preserves
¼ cup Honey
1 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Balsamic Vinegar
¼ cup Warm Water
½ tsp Kosher Salt
Pinch of Grated Nutmeg
Start by making the glaze to allow it to cool prior to serving. Combine all of the glaze ingredients into a small saucepan. Whisk all ingredients together and break up any large pieces of apricot.
Place the saucepan on high heat and bring to a boil. Immediately reduce the heat to medium low and maintain a simmer for 5 minutes, whisking occasionally. Remove from the heat and allow to cool to room temperature to thicken.
Set the oven to broil.
Place the shrimp in a medium-sized mixing bowl. Add the lemon juice, extra virgin olive oil, kosher salt and black pepper. MIx all ingredients together.
Cut the prosciutto in half lengthwise to wrap two pieces of shrimp per slice. Lay the prosciutto flat and tightly spiral wrap it around the shrimp, starting from the head. Do not wrap the tail.
Line a sheet pan with aluminum foil and spray with nonstick cooking spray. Arrange the wrapped shrimp on the sheet pan leaving room between each portion.
Place under the broiler for 3-4 minutes on the first side depending on how crispy you like the prosciutto. Do not broil for more than 4 minutes or the shrimp will overcook.
Flip the wrapped shrimp and broil for an additional 3 minutes. Serve with cooled glaze.