My F&W
quick save (...)
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."

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.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.