• Fast
• Make-Ahead

Ingredients

1. 1/4 cup orange marmalade
2. 4 teaspoons soy sauce
3. 4 teaspoons fresh lemon juice
4. 1 teaspoon minced fresh ginger
5. 1 large garlic clove, minced
6. 2 scallions, finely chopped
7. 12 jumbo shrimp—shelled,deveined and butterflied
8. 12 thin slices of prosciutto (about 4 ounces)
9. 2 tablespoons vegetable oil

Directions

1. In a bowl, mix the marmalade, soy sauce, lemon juice, ginger, garlic and scallions. Add the shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold it in half lengthwise. Wrap the prosciutto around the middle third of 1 of the shrimp. Repeat with the remaining shrimp and prosciutto. 
2. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes. Transfer to a plate and serve warm or at room temperature.

Make Ahead

The shrimp can be kept at room temperature for up to 2 hours.