Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

By sandycon

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 teaspoon chopped rosemary leaves
• 1 teaspoon chopped garlic
• 2 tablespoons bourbon
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup prepared barbecue sauce, preferably a less sweet brand
• Dash of Worcestershire sauce
• Dash of hot sauce
• Salt
• Freshly ground black pepper
• 24 extra-large shrimp, shelled and deveined
• 1 tablespoon extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 12 slices of prosciutto, halved lengthwise
• 2 tablespoons chopped flat-leaf parsley
• Lime wedges, for serving

Details

Servings 24
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 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.

PREPARE THE SHRIMP
Preheat the oven to 400°. 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.