Prosciutto Wrapped BBQ Shrimp

12 jumbo portico shrimp wrapped in a thin slice of prosciutto. Grilled with a sweet & spicy BBQ sauce featuring Jack Daniels Tennessee honey liqueur and maple syrup.

Ingredients:

  • 4 – 6” wooden skewers, soaked in water for 30 minutes
  • 2 TBLS Olive Oil & 1 garlic clove, minced
  • 12 ea. Portico Classic Shrimp P&D Tail-on 21/25 – SUPC: 6734939, fully thawed & rinsed
  • 4 ultra-thin slices of Prosciutto, cut in thirds
  • 3 OZ Tennessee Honey Maple BBQ Sauce (recipe below)
  • 1 TBLS Flat leaf parsley, chopped
  • Lime wedges for garnish

Tennessee Honey Maple Barbecue: Recipes Yield: 12 oz

  • 1 Cup Ketchup
  • 1 TBLS Spicy Brown Mustard
  • 1 TBLS Dijon Mustard
  • ½ Cup Jack Daniels Tennessee Honey Liqueur
  • 2/3 Cup Maple Syrup
  • 2 TBLS Worcestershire
  • 1 TBLS Apple Cider Vinegar
  • 1 tsp Liquid Smoke
  • 2 tsp Roasted Garlic, finely minced
  • 1 tsp Onion Powder
  • ¼ tsp White Pepper, ½ tsp Sea Salt
  • 3-4 Dashes of Hot Sauce (adjust up or down for heat)
  • 2 TBLS dark brown sugar
  • Salt & Pepper to taste

Directions:

  1. Prepare the BBQ sauce by combining the first 8 ingredients in a saucepan over medium low heat. Add the Roasted Garlic, remaining seasonings, and sugar and bring to a very low boil. Reduce heat to low; simmer uncovered for 25-30 minutes. The BBQ sauce will reduce and thicken.
  2. Combine 2 TBLS of Olive Oil with 1 clove of minced garlic in a 9X13 pan.
  3. Cut each of 4 thin slices of Prosciutto into thirds. (12 pieces) One at a time wrap each shrimp with a segment and double pierce it onto a soaked wooden skewer, placing 3-4 shrimp/skewer.
  4. Place each completed skewer into the pan with the olive oil and garlic, then flip it so both sides are coated with oil and garlic for grilling.  Add salt & pepper to taste.
  5. Place the skewers on a 400F broiler or wood-fired grill.  With a brush, baste the shrimp with the BBQ sauce as you turn them. Cook until the shrimp are cooked through and the sauce glazes; about 3-4 minutes per side or to a minimum internal temperature of 145F.
  6. After removing from the grill, brush both sides with another coat of BBQ and sprinkle with finely chopped flat leaf parsley. Serve as an Entrée or serve 1-2 skewers to complement a steak!