Grilled Prosciutto-wrapped Shrimp with Marsala Glaze

  • Servings : 10

Interesting,tasty way to serve shrimp from the BBQ, But will work in the oven in the winter


  • 3 cups imported dry marsala
  • 3/4 cup red currant jelly
  • 3 Tbs balsamic vinegar
  • non-stick vegetable oil spray
  • 15 very thin slices prosciutto, each about 3x7", cut lengthwise
  • 30 large uncooked shrimps, peeled. tails left intact, deveined
  • 2 Tbs chopped fresh thyme


Step 1

Boil first 3 ingredients in a heavy medium size saucepan until reduced to 1 1/3 cups, about 15 minutes. Stir occasionally to keep from sticking Cool glaze 15 minutes. Spray grill rack with nonstick spray; prepare barbecue(medium-high heat). Place 1 prosciutto strip (1/2 slice) on work surface. Dip 1 shrimp into glaze; place almost at 1 end of strip. Sprinkle with thyme. Wrap prosciutto around shrimp, enclosing completely. Dip into glaze;place on platter. Repeat with remaining prosciutto, shrimp and thyme, and glaze as needed. Grill shrimp 2 minutes;brush with glaze. Turn shrimp over; brush with glaze. Grill until shrimp are opaque in centre and prosciutto is charred, about 2 minutes longer

Step 2

Pile into a serving dish and serve warm or room temperature.

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