- 6
Ingredients
- 1/2 cup maple syrup
- 1/2 cup dark rum
- 1/4 cup unsalted butter
- 6-8 jumbo shrimp peeled de-veined
- 1/4 cup goat cheese
- 2 tbsp sour cream
- 2 tbsp chopped fresh chives
- lemon or lime juice to taste
- black pepper to taste
- 6 thinly sliced prosciutto
Preparation
Step 1
Glaze:
Add maple syrup, rum and butter to a saucepan over medium high heat. Reduce until a glaze consistency or until coats the back of a spoon. Set the glaze aside until ready to grill shrimp.
Butterfly shrimp by cuttin down the center back of the shrimp but don't cut all the way through, then open and flatten the two halves so that it resembles a butterfly.
Cream the goat cheese and sour cream together. Stir in chives and pepper. Chill in the refrigerator to firm up and set.
Place butterflied shrimp cut side up. Using a a small spatula evenly spread the shrimp with the goat cheese mixture.
Place a slice of proscuitto on a piece of plastic wrap. Put a shrimp on top of the proscuitto width wise. Roll tightly but not so tight that the goat cheeese squeezes out.
Preheat grill to medium high. Oil grill well.
Grill shrimp for 3 to 3 1/2 mins per side brushing with some of the maple rum glaze.