Grilled Prosciutto-wrapped Shrimp with Marsala Glaze

2013-06-20

Cuisine: American
Course: Appetizers and Snacks, Main
Skill Level: Moderate

Servings : 10

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

Ingredients

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

Method

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.