Jul 3, 2009 5:00 am US/Central
Prosciutto-Wrapped Shrimp Skewers
With Maple Mustard Glaze
(WCCO)
¼ cup fresh lemon juice
¼ cup olive oil
2 Tbsp. minced fresh garlic
1½ pounds medium peeled and deveined shrimp
¼ cup grainy Dijon mustard
¼ cup pure maple syrup
2 Tbsp. balsamic vinegar
¼ tsp. cayenne pepper
2-3 ounces thinly sliced prosciutto
6-inch bamboo skewers, soaked in warm water for 30 minutes
In a large bowl, whisk together lemon juice, olive oil and garlic. Stir in shrimp and let marinate, at room temperature, for 30 minutes.
Meanwhile, in a small bowl, whisk together mustard, maple syrup, vinegar and cayenne. Set aside.
Preheat grill to medium heat.
Remove shrimp from marinade; wrap a strip of prosciutto around each shrimp and thread onto skewers, 3 or 4 per skewer.
Oil grill grates. Grill shrimp skewers, brushing liberally with glaze, and turning twice until shrimp are cooked thoughout, about 5 minutes. Serves 8-10 as an appetizer.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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