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Prosciutto Wrapped Shrimp with Bourbon BBQ Sauce


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  • BBQ 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 bbq sauce, preferably a less sweet brand
  • dash of worcestershire sauce
  • dash of hot sauce
  • salt and fresh ground pepper
  • 24 extra-large shrimp, shelled and deveined
  • 1 Tbsp extra virgin olive oil
  • salt and fresh ground black pepper
  • 12 slices of prosciutto, halved lengthwise
  • 2 Tbsp chopped flat leaf parsley
  • Lime wedges, for serving



Step 1

1. Make the bbq 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 bbq sauce ingredients and season with salt and pepper. In a food processor, puree the bbq sauce until smooth. Transfer the sauce to a bowl.
2. Prepare the Shrimp. Preheat the oven to 400 degrees. 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 bbq sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over brush with more bbq sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the bbq sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining bbq sauce for digging.

***You can make the bbq sauce ahead and will refrigerate for 3 days. The prosciutto wrapped shrimp can be refrigerated for 8 hours before roasting.


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