Oh, and did we mention that it's absurdly delicious? Like we're thinking, prosciutto chips instead of potato chips. And the best part is you can sneak a few pieces of it before cooking.
PROSCIUTTO-WRAPPED SHRIMP with PEACH & JALAPENO SALSA
PELLETS: Alder or Oak
PREP TIME: 20 min.
COOK TIME: 25 min.
For the shrimp:
2 pounds cleaned jumbo shrimp (about 24 shrimp)
8 paper-thin slices prosciutto, each cut into 3 pieces
For the salsa:
2 ripe freestone peaches, peeled, pitted, and finely diced (or use good quality jarred or canned peaches)
1 to 2 tbsps. balsamic vinegar
2 tsps. honey, or to taste
1/2 to 1 serrano or jalapeno chile, seeded and finely diced
2 tbsps. chopped fresh basil or mint leaves
Salt and freshly ground black pepper to taste
Thinly sliced jalapenos and basil leaves for garnish, if desired
Rinse the shrimp under cold running water and dry thoroughly on paper towels. Spiral a piece of prosciutto around each shrimp; the ham is fairly tacky and should stick to itself. But you can secure it with a toothpick or skewer if you wish.
Make the salsa: In a mixing bowl, combine the peaches, 1 tablespoon of the vinegar, the honey, 1/2 serrano pepper, basil, and salt and pepper. Taste, adding more vinegar, honey, chile, or salt and pepper as desired.
TRAEGER TIP: To peel peaches, make a shallow cross with a paring knife on the bottom of each peach. Submerge in boiling water for 30 seconds or so: The skin should come off easily.
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 and garnished with slices of jalapenos if you like a little extra heat.
Prosciutto Shrimp Recipe.docx (12.21 kb)