Prosciutto-Wrapped Shrimp with a Chipotle Bourbon BBQ Glaze

I wish there was a shorter name for this. Good gravy.


This recipe is adapted from one I found in my BHG cookbook a while back. I remember it clearly as a Sunday night and I wanted something new and different for dinner. I have a lot of cookbooks and I rarely look at them, but this night I happened to turn to them for some inspiration. I’ve made these several times since that night and have tweaked the recipe along the way. I think I’ve finally gotten it to where I’m extremely happy with the results. These are sweet, slightly salty, and have a bit of heat to them. What more could you ask for?

Prosciutto-Wrapped Shrimp with a Chipotle Bourbon BBQ Glaze

*Makes two dozen shrimp

(printable recipe)

Ingredients:

- 2 dozen large shrimp, shells removed

- 8 slices of prosciutto, sliced thicker than normal

- 1 ½ cups bourbon BBQ sauce (I used Jack Daniel’s No 7)

- 2 chipotle in adobo peppers
- 1 teaspoon bourbon (optional)
- Scallions for garnish (optional)

- Salt and pepper

*Skewers would be helpful. Soak wood skewers in water for 30 minutes before using.

Directions:

1. Combine chipotles and BBQ sauce in a blender, food processor, or your magic bullet that someone convinced you to buy 8 years ago.

2. Remove sauce and divide in half. Add the bourbon to one half and stir together. This is your basting sauce. Use the non-liquored up BBQ for dipping.

3. Clean shrimp and remove shells. (You can leave tails on if you choose to.) Pat dry and season with salt and pepper.

4. Slice the prosciutto into 3 long strips.

 Wrap one slice of prosciutto around each shrimp...

...and skewer sideways.

5. Baste one side of shrimp with BBQ sauce. Place this side down on grill, and then baste 2nd side.

6. Grill over medium heat for 3-4 minutes per side.

7. Garnish with scallions. Serve with reserved sauce for dipping.

Thoughts: We eat these for dinner usually, but they would make a great appetizer as well if you have the patience for them. The BBQ glaze give a nice sweet heat to the shrimp, and the prosciutto adds the saltiness that balances it out from being too sweet. We like to pair these with couscous but I have been wanting to use them on a nice salad with some arugula. If you notice I specified getting a thicker cut prosciutto. I recommend that because I’ve found it’s easier to cut and wrap.