- 24
Ingredients
- Barbecue Sauce:
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, halved and thinly sliced
- 1 tsp chopped rosemary leaves
- 1 tsp chopped garlic
- 2 Tbsp bourbon
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1/2 cup prepared barbecue sauce, preferably a less sweet brand
- Dash of Worcestershire sauce
- Dash of hot sauce
- Salt and black pepper
- Shrimp:
- 24 extra-large shrimp, shelled and deveined
- 1 Tbsp extra-virgin olive oil
- Salt and black pepper
- 12 slices of prosciutto, halved lengthwise
- 2 Tbsp chopped flat-leaf parsley
- Lime wedges, for serving
Preparation
Step 1
1. Make the Barbecue Sauce. In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl.
2. Prepare the Shrimp. Preheat the oven to 400F. In a medium bowl, toss the shrimp with the olive oil and season with salt and pepper. Wrap each shrimp in a half slice of prosciutto and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping.