Glazed Prosciutto-Wrapped Shrimp

"I found this recipe in the Better Homes and Gardens Grilling Cookbook."
 
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Ready In:
39mins
Ingredients:
5
Serves:
4
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ingredients

  • 12 cup bourbon grilling sauce
  • 12 teaspoon chili powder
  • 24 large shrimp, in shells (fresh or frozen)
  • 8 slices prosciutto, thin slices (or shaved ham)
  • 1 (10 ounce) package lemon couscous or (10 ounce) package parmesan couscous
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directions

  • Thaw shrimp, if frozen. Peel and devein shrimp. Rinse and pat dry with paper towels. Set aside.
  • In a small bowl, stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap 1 strip prosciutto around each shrimp.
  • On 4 metal skewers thread shrimp, leaving 1/2" space between each piece. Brush shrimp with sauce.
  • Grill shrimp kabobs on the rack of an uncovered grill (if using coals) on medium heat for 6 - 9 minutes or until shrimp are opaque. If using gas, use medium heat and cover the grill.
  • Prepare couscous according to package directions, except stir in 2 tsp finely shredded lemon peel or 1/2 C finely shredded Parmesan cheese/.
  • Serve over Lemon or Parmesan couscous.

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Reviews

  1. What a great recipe. I changed it a little bit to make it as an appetizer.I used a hickory apple rib sauce and added a liberal amount of Jim Beam, not too runny, and basted on the B.B.Q. for the alloted time. My son who hates shrimp, devoured it. No cheating, the prosciutto must be very high quality
     
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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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