Prosciutto Wrapped Shrimp

Broiled prosciutto-wrapped shrimp served with a honey-apricot glaze.

Ingredients

• Shrimp — 1 lb 12/15 Jumbo Shrimp Deveined and Peeled, Tail On
• Shrimp — 8 Thin Slices Prosciutto
• Shrimp — 1 Tbsp Freshly Squeezed Lemon Juice
• Shrimp — 1 Tbsp Extra Virgin Olive Oil
• Shrimp — ½ tsp Kosher Salt
• Shrimp — ½ tsp Coarse Ground Black Pepper
• Honey-Apricot Glaze — ½ cup Dark Brown Sugar Packed
• Honey-Apricot Glaze — ½ cup Apricot Preserves
• Honey-Apricot Glaze — ¼ cup Honey
• Honey-Apricot Glaze — 1 Tbsp Freshly Squeezed Lemon Juice
• Honey-Apricot Glaze — 2 Tbsp Balsamic Vinegar
• Honey-Apricot Glaze — ¼ cup Warm Water
• Honey-Apricot Glaze — ½ tsp Kosher Salt
• Honey-Apricot Glaze — Pinch of Grated Nutmeg

Method

1. MAKE THE GLAZE: Whisk all the glaze ingredients in a small saucepan, breaking up large pieces of apricot. Bring to a boil over high heat, then immediately reduce to medium-low. Simmer for 5 minutes, whisking occasionally. Remove from the heat and cool to room temperature to thicken.
2. WRAP THE SHRIMP: Set the oven to broil. Toss the shrimp with the lemon juice, olive oil, salt and pepper. Cut the prosciutto slices in half lengthwise. Spiral one strip tightly around each shrimp, leaving the tail exposed.
3. BROIL: Line a sheet pan with foil and spray with nonstick cooking spray. Arrange the shrimp with space between them. Broil for 3–4 minutes on the first side, depending on how crisp you like the prosciutto. Flip and broil for about 3 minutes more, until the shrimp are cooked through.
4. SERVE: Serve with the cooled honey-apricot glaze.