Grill, broil or pan sear these plump, sweet n’ salty Prosciutto Wrapped Marsala Glazed Shrimp to perfection no matter the weather or occasion. They’re a succulent starter and hearty enough to hold their own as a main course. Save some for yourself!
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To kick things off, the glaze is all of four ingredients – dry Marsala, seedless red raspberry jam, and balsamic vinegar infused with a sprig of rosemary. After about a half hour, you have a thick, sweet luscious glaze your shrimp will be thrilled to swirl in.
Next, you’re assembling a trio of ingredients that double dip into the glaze to ensure caramelized flavor outside and tender shrimp inside. Prosciutto is much more assembly-friendly when room temperature. When’s it’s cold, it will tear easily, making your fun assembly a real drag. Also, when grilling shrimp, I like going for the big boys, 11-15 count per pound. The grill is hot and they can take it.
I’m all about firing up the grill as long as it’s not raining or snowing. Grilling in cold weather works. Just zip the jacket. I’ll take that grilled, smoky awesomeness with minimal clean up any day.
Here, I’m using these super cool Grill Mats to ensure nothing sticks to or falls through the grates. Somehow these thin unassuming black sheets are heat resistant up to 500 degrees F, let char come through, are a breeze to clean, and reusable. They’re not required for the recipe, but you may want to check them out.
The beauty of a scorching hot grill, skillet or broiler, is these scrumptious bites literally cook up in minutes. The rich Marsala combined with the sweet jam and balsamic work wonders with the salty prosciutto and slight heat of the poblano around the plump shrimp. A two-bite bomb of deliciousness is waiting for you. Enjoy!
More of our Favorite Shrimp Recipes to Try!
Prosciutto Wrapped Marsala Glazed Shrimp
- 2 cups dry Marsala
- ½ cup seedless red raspberry jam
- 2 tablespoons balsamic vinegar
- 1 fresh rosemary sprig
- Salt and pepper
- 1 ½ lbs extra-large, 11-15 count shrimp, about 20, peeled and deveined, tails intact
- 10 thin slices of prosciutto, cut in half lengthwise
- 20 thin strips of poblano pepper
- In a 2-quart sauce pan, bring Marsala, jam, vinegar, and rosemary to a boil. Lower heat to medium and simmer uncovered until reduced to about 1 cup, 35-40 minutes.
- Let cool 15 minutes. Season to taste with salt and pepper. (Can be made 3 days in advance. Cover and chill. Let come to room temperature before assembling.)
- Prepare barbecue over medium-high heat. (See Note 1)
- Before assembling reserve 3-4 tablespoons of glaze in a small bowl to use as a dip when serving.
- Place 1 prosciutto strip on a cutting board or work surface. Dip 1 shrimp into the remaining glaze. Place a poblano strip on top of the shrimp where the vein was removed. Wrap the prosciutto around the shrimp and poblano.
- Dip assembled shrimp into glaze again and place on a large, rimmed baking sheet. Repeat with remaining prosciutto, shrimp, poblano, and glaze. (Can be assembled 2 hours before cooking. Cover and chill.)
- Grill shrimp directly on grates or on Grill Mats (See Note 2) for 2 minutes on each side.
- The prosciutto should be crisp but not overly charred, and the shrimp tender and opaque in the center.
- Serve warm with remaining Marsala glaze for dipping. Enjoy!
*Recipe adapted from Bon Appétit, March 2006
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