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Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

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."

  • Total Time:
  • Servings: 24 shrimp

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  • 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


  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.

Contributed By Photo © Michael Turek Published December 2013

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