PROSCIUTTO-WRAPPED SHRIMP WITH BOURBON BARBECUE SAUCE

PROSCIUTTO-WRAPPED SHRIMP WITH BOURBON BARBECUE SAUCE image

Yield 24 Shrimp

Number Of Ingredients 22

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BARBECUE SAUCE
1 tablespoon extra-virgin olive oil
1 medium onion, halved and thinly sliced
1 teaspoon chopped rosemary leaves
1 teaspoon chopped garlic
2 tablespoons bourbon
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup prepared barbecue sauce, preferably a less sweet brand
Dash of Worcestershire sauce
Dash of hot sauce
Salt
Freshly ground black pepper
SHRIMP
24 extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
12 slices of prosciutto, halved lengthwise
2 tablespoons chopped flat-leaf parsley
Lime wedges, for serving

Steps:

MAKE THE BARBECUE SAUCE In a medium skillet, heat the olive oil. Add the onion and rosemary and cook over moderate heat, stirring occasionally, until the onion begins to brown, about 6 minutes. Add the garlic and cook until softened and fragrant, about 5 minutes. Stir in all of the remaining barbecue sauce ingredients and season with salt and pepper. In a food processor, puree the barbecue sauce until smooth. Transfer the sauce to a bowl. PREPARE THE SHRIMP Preheat the oven to 400°. 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 and transfer to a rimmed baking sheet. Brush the shrimp with some of the barbecue sauce and arrange them 1 inch apart. Roast the shrimp for 5 minutes. Turn the shrimp over, brush with more barbecue sauce and roast for about 5 minutes longer, until the shrimp are firm and white throughout and the barbecue sauce is shiny. Transfer the shrimp to a platter and sprinkle with the chopped parsley. Serve with lime wedges and any remaining barbecue sauce for dipping. MAKE AHEAD The barbecue sauce can be refrigerated for 3 days. The prosciutto-wrapped shrimp can be refrigerated for 8 hours before roasting.