Prosciutto Wrapped Marsala Glazed Shrimp

5 from 1 vote

Prosciutto Wrapped Marsala Glazed Shrimp

Grill, broil or pan sear these plump, sweet n’ salty Prosciutto Wrapped Marsala Glazed Shrimp to perfection no matter the weather. They’re succulent as a starter and hearty enough to hold their own as a main course. Enjoy!

Course Appetizer, Main Course, Snack

Cuisine American, Seafood

Prep Time 20

Cook Time 40

Total Time 1

Servings -10 appetizer servings

Calories 267kcal

Author Kim Peterson

Ingredients

Marsala Glaze

2 cups dry Marsala
½ cup seedless red raspberry jam
2 tablespoons balsamic vinegar
1 fresh rosemary sprig
Salt and pepper

Shrimp

1 ½ lbs extra-large shrimp , 11-15 count shrimp, about 20, peeled and deveined, tails intact
10 thin slices of prosciutto , cut in half lengthwise
2 poblano peppers , cut into thin strips

Instructions

Marsala Glaze

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.)

Shrimp

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!

Notes

Note 1: If you're not grilling, broil on high or pan sear on medium high 2-3 minutes per side, until shrimp are opaque in center.

Note 2: Grill Mats are a surefire way to keep your preciously prepared food from falling through the grates. Nonetheless, if you oil your grates well, the shrimp should not stick. You may require less cooking time and I'd set the heat closer to medium so that sweet glaze doesn't catch on fire.

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