Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce
© Michael Turek

Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

  • SERVINGS: 24 shrimp

Chef Lauren Kiino created this recipe after thinking about retro dishes like angels on horseback (bacon-wrapped oysters). "Prosciutto is more delicate than bacon, but it gets a nice crispness," she says. "And the barbecue sauce helps the prosciutto stick to the shrimp."

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Barbecue sauce

  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium onion, halved and thinly sliced
  3. 1 teaspoon chopped rosemary leaves
  4. 1 teaspoon chopped garlic
  5. 2 tablespoons bourbon
  6. 2 tablespoons brown sugar
  7. 1 tablespoon Dijon mustard
  8. 1 tablespoon apple cider vinegar
  9. 1/2 cup prepared barbecue sauce, preferably a less sweet brand
  10. Dash of Worcestershire sauce
  11. Dash of hot sauce
  12. Salt
  13. Freshly ground black pepper


  1. 24 extra-large shrimp, shelled and deveined
  2. 1 tablespoon extra-virgin olive oil
  3. Salt
  4. Freshly ground black pepper
  5. 12 slices of prosciutto, halved lengthwise
  6. 2 tablespoons chopped flat-leaf parsley
  7. Lime wedges, for serving
  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 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.
Make Ahead
The barbecue sauce can be refrigerated for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.

Suggested Pairing

Ripe, fruit-forward Pinot Grigios.