From Art of the Holiday Cocktail on Thursday, December 10, 2020
Makes 24 appetizers
Ingredients:
BBQ sauce
1 tbsp extra-virgin olive oil ¼ cup finely chopped onion 1 tsp finely chopped rosemary leaves 2 tbsp brown sugar 1 tbsp Dijon mustard 1 tbsp apple cider vinegar ¼ cup ketchup ¼ cup water Dash of Worcestershire sauce Dash of hot sauce Shrimp 24 extra-large shrimp, shelled and deveined 1 tbsp extra-virgin olive oil 12 slices of prosciutto, halved lengthwise
In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over medium heat until onion has softened and rosemary is very fragrant. Add the remaining barbecue sauce ingredients and season with salt and pepper. Continue to simmer over low heat while preparing the shrimp. 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. Heat a non-stick sauté pan over medium heat. Place shrimp in pan without crowding or layering and sauté until prosciutto is crisp on one side. Turn, brush with barbecue sauce and finish cooking on the second side (may need to cook in two batches). Transfer the shrimp to a platter. Serve with any remaining barbecue sauce for dipping. *The shrimp can also be cooked in the oven on a sheet pan at 400°. Cook on one side for 2 – 3 minutes until crisp then turn, brush with sauce and finish cooking for another 2 minutes.
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