Recipes Appetizers Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce 4.0 (1,184) 1 Review 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." Slideshow: More Tasty Shrimp Recipes By Lauren Kiino Updated on December 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Total Time: 1 hrs Yield: 24 shrimp Ingredients Barbecue sauce 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 Shrimp 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 Directions 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. 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. Rate it Print