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Rinse the shrimp under cold running water and dry thoroughly on paper towels. Spiral a piece of prosciutto around each shrimp, secure with a toothpick if desired.
Peach Salsa: In a mixing bowl, combine peaches, 1 tbsp of the vinegar, honey, 1/2 serrano pepper, basil and salt and pepper. Add additional vinegar, honey, chile, salt and pepper to taste.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the prosciutto-wrapped shrimp on the grill grate and grill for 4 to 6 minutes per side, or until the shrimp is opaque.
Serve the shrimp warm topped with the peach salsa. Garnish with slices of jalapenos for extra heat. Enjoy!