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Prosciutto-Wrapped Grilled Shrimp With Pear Chutney

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“Salty, umami, smoky, sweet, acidic, all good flavor elements in this appetizer adapted from a Weber grilling recipe. Making the chutney is the most time-consuming part, but it's really pretty simple to put together.”

Ingredients Nutrition


  1. Peel, core, and quarter the pears, then lightly brush their surfaces with olive oil.
  2. Grill pear quarters over direct medium heat, turning once or twice, with the lid closed as much as possible, until they are crisp-tender (8 to 10 minutes). Remove them from the grill and allow to cool enough to handle. Place pear quarters in the work bowl of a food processor and pulse a few times, or cut them manually into small dice.
  3. Combine the chopped pears and the rest of the chutney ingredients in a medium saucepan over medium heat. Cook until slightly thickened, 20 to 30 minutes, stirring occasionally to avoid scorching the sugar. Let cooked chutney come to room temperature.
  4. Increase the grill temperature to a high heat.
  5. Cut the prosciutto slices in half lengthwise. Starting at one end, lay the shrimp on the prosciutto and roll the ham around the shrimp. Brush the surface lightly with oil.
  6. Grill the wrapped shrimp over direct high heat, with the lid closed as much as possible, turning once, until lightly charred, firm to the touch, and just turning opaque in the center, 2 to 4 minutes. Remove from the grill and serve with the chutney.

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